Eggs Florentine

I love using fresh produce even into the late months of fall and early winter. Lancaster County is home to some pretty impressive farms and produce stands one of which has their own home grown produce and fruit well past Thanksgiving. Seeing how close we can come to serving what is grown or raised within 100 miles of the inn is fun and challenging and while we do not make it a mandate we use local what we can find local. Even with Werner’s degree in tropical agronomy and courses that included raising coffee and citurs we have not found a way to grow coffee beans in Lititz!
Yesterday’s visit to Hoover’s Farm Stand, which, over the years has morphed into farm stand with some bakery, some dairy, and a greenhouse, found me bringing home bags full of freshly picked spinach, Empire Apples (they were totally out of my favorite, the Jonagold) zuchinni, and leeks. This recipe for Eggs Florentine dresses differently depending on what time of the year it is. This morning at the breakfast table it was a study in yellows and green but ohh my did it taste great.  Recipe requests all around. So for the house full of happy guests on this November weekend here it is.
Perfect for your holiday brunch, it will allow you to get it ready the night before adding the veggies in the morning before pouring it into casseroles to bake.

 6 eggs
12 oz cottage cheese
4 Tbsp soft butter (or melted)
8 oz cream cheese
8 oz sour cream
2 Tbsp flour
1/8 tsp pepper
2 cups aged sharp cheddar, shredded

1 small leek (can use an onion or spring onions)
1 small zucchini
2 cups fresh spinach, stems removed and somewhat chopped

In a mixing bowl mix the first set of ingredients through the cheddar till blended. Do not overmix as you do not want to loose the consistency of the cottage cheese
*at this point you can cover and hold overnight in the refrigerator to bake in the morning
Chop the spinach
Slice the leek leaving the rings whole (or if using onions dice them) Use up though the white part until the leek starts to turn a darker green.
Slice the zucchini in rings and then matchstick size slices
Fold the vegetables into the egg and cheese mixture and pour into a 2 quart baking dish that has been greased, sprayed or buttered.
Bake at 350 for about 45 min. The finished casserole should be somewhat puffed and a toothpick inserted should come out almost clean. The edges will be brown. At this stage it will hold in a warm oven until you are ready to serve it. Close the door and turn the oven off.
Serve hot

Variations: Slice garden fresh tomatoes into rings and 30 min into the baking time, pull carefully from the oven and shingle the tomato slices on top. Return to the oven to finish baking.

Swiss Woods

 Debbie Mosimann
Bed and Breakfast Foodie

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