s EGGS FLORENTINE CASSEROLE ****
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s EGGS FLORENTINE CASSEROLE ****
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Ingredients
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Instructions *** 11-20-16 very good, shame on me, did not thoroughly read recipe,( the 3hrs or overnight part), so switched the english muffins out to a hearty white bread, halved the recipe and cooked in a loaf pan, came out great!!! I used egg beaters, a small pkg. And sour cream for the creme freche. *** Recipe courtesy of Food Network Kitchen Eggs Florentine Casserole Total Time: 4 hr 55 min Prep: 25 min Inactive: 3 hr 40 min Cook: 50 min Yield:6 to 8 servings Level:Easy Ingredients 2 tablespoons unsalted butter, plus more for the dish 3 bunches spinach (about 1 1/2 pounds), tough stems trimmed 1/4 teaspoon ground nutmeg Kosher salt and freshly ground pepper 12 large eggs 2 cups whole milk 2 teaspoons grated lemon zest 6 English muffins, split and quartered 1 bunch scallions, chopped 2 cups grated Swiss cheese (8 ounces) Creme fraiche, for serving (optional) ADD CHECKED ITEMS TO GROCERY LIST Directions Melt the butter in a large skillet over medium-high heat. Add half of the spinach and cook until wilted, about 2 minutes. Add the remaining spinach, the nutmeg, 1 teaspoon salt and a few grinds of pepper. Cook until all of the spinach wilts, about 3 more minutes. Drain the spinach in a colander and let cool, then squeeze out the excess moisture. Chop the spinach. Butter a 9-by-13-inch baking dish. Whisk the eggs, milk, lemon zest, 1 teaspoon salt and a few grinds of pepper in a large bowl. Arrange half of the English muffin pieces in the prepared baking dish. Top with half each of the spinach, scallions and cheese. Top with the remaining English muffin pieces, spinach, scallions and cheese. Pour the egg mixture onto the casserole, then press down on the English muffins to submerge them. Cover with foil and refrigerate 3 hours or overnight. Remove the casserole from the refrigerator 30 minutes before baking. Preheat the oven to 375 degrees F. Bake the casserole, covered, until just set, about 25 minutes. Uncover and bake until the top is lightly browned, about 20 more minutes. Let cool 10 minutes before serving. Serve with creme fraiche. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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