EGGS FLORENTINE CASSEROLE

Not to brag, but this Eggs Florentine Casserole was amazingly good! And not at all hard to make. If you like Eggs Florentine Benedict, this should do it for you. It certainly did it for our family. Thumbs up, up, up, up!

Eggs Florentine1Eggs Florentine2

4 tbsp butter

1/3 cup all-purpose flour

2 cups milk

1 tsp Dijon mustard

1/2 tsp sea salt

1/4 tsp ground black pepper

3/4 cup grated swiss cheese, divided

6 eggs

4 slices bacon (I used turkey bacon), chopped

1-1/2 cups onion, diced

3 cups fresh spinach, chopped

1 large tomato, sliced thin

1) Place oven rack about one-third from bottom and preheat oven to broil

2) To medium-sized saucepan, add butter and melt over medium heat; sprinkle flour over butter and whisk 1 minute; gradually add milk, whisking between each addition until consistency is smooth; whisk in mustard, salt, pepper, and half the cheese (reserving half for topping); remove from heat and set aside

3) Add water to medium-sized saucepan and bring to a boil; reduce heat to medium and gently add eggs; cook to desired doneness (I cooked 7 minutes for a slightly runny yolk); remove from heat, drain water, and set aside

4) To large skillet over medium-high heat, add chopped bacon and cook 5 minutes, stirring often; add onions and cook additional 5 minutes until softened; stir in spinach and immediately remove from heat

5) Place tomato slices in bottom of large casserole dish and spoon bacon-spinach mixture over top

6) Peel eggs, cut in half, and place cut-side down on bacon-spinach mixture; pour sauce over eggs and sprinkle reserved cheese on top; bake in oven 5-7 minutes until bubbly and golden brown (keep a close eye on it); remove from heat, let sit 5 minutes, and serve

Servings: 4-6