Spinach Eggs Florentine was the first Hoffman Haus recipe I learned after buying our bed and breakfast over a decade ago. I was dizzy with anticipation (and I won’t lie to you, a bit of terror) when I walked into the HH kitchen for the first time, putting on my apron, washing my hands, and getting down to the task of making breakfast for the 35 guests staying with us that weekend. Our manager at the time, Peg Kennedy, with her infectious wit and twinkling eyes took me in hand, explaining to me that this recipe was one of the easiest and most reliable ones in the HH cooking notebook. And she wasn’t wrong! Spinach Eggs Florentine, with its six ingredients, is one of our stalwarts, our “go to” when we want to impress, either in our signature breakfast baskets or our breakfast buffets. It is also one of those recipes that turns out no matter what … it can be baked right away, or frozen and baked later, or baked, frozen, thawed and reheated. The result is always the same- delicious! So now I am sharing it with you and hope you enjoy making it as much as I do!
Leslie, March 2016
Spinach Eggs Florentine
1 package frozen chopped spinach, thawed
8 eggs, beaten
½ c. butter, melted and cooled a bit
½ pound havarti cheese, grated
½ pound feta cheese, crumbled
1/8 t. grated nutmeg
Preheat your oven to 350
Grease a round quiche pan and set it aside.
Put the spinach in a colander and press out as much liquid as you can.
Mix all the ingredients together in a large mixing bowl.
Pour the mixture into the quiche dish and bake, uncovered, for 30 minutes.
When the Florentine is lightly browned on top it is done.