Eggs Florentine

Eggs Florentine

If you are looking for a fun way to serve eggs for a brunch, you might want to make Eggs Florentine. Simple scrambled eggs are elevated with the addition of spinach and cheese.  The term Florentine refers to dishes containing spinach. I am not sure where that all started but I must admit I like spinach in lots of dishes. These eggs are tasty and easy to make.

 Eggs Florentine

1 (10 oz.) package frozen chopped spinach, thawed
12 eggs
1/2 c. milk
salt and pepper to taste
2 T. butter
2 c. shredded cheddar or Colby cheese – I like a sharp cheddar

Squeeze out excess moisture from spinach and set aside. Combine eggs with milk and seasonings and beat well. Heat butter in large skillet and pour in eggs. As eggs set, lift and fold eggs with a large spatula, allowing uncooked eggs to flow underneath. Stir in spinach and half of the cheese and continue cooking, stirring as needed to cook evenly. When eggs are just cooked, invert to serving plate and sprinkle with remaining cheese. Serves 6.