The Eggs Florentine recipe dates lower back to the Renaissance period! The French are accountable for the coinage of the word “Florentine,” to accomplice it with spinach. The cause may also have been that Catherine de Medici brought spinach to French cuisine (she was born in Florence) after she married Prince Henry of France.
- 1 pound bulk pork sausage
- 2 tablespoons butter
- 1 large onion, chopped
- 1 cup sliced fresh mushrooms
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 12 large eggs
- 2 cups 2% milk
- 1 cup shredded Swiss cheese
- 1 cup shredded sharp cheddar cheese
- 1/four teaspoon paprika
- Preheat oven to 350°. In a large skillet, cook sausage over medium heat till now not pink, 6-8 minutes, breaking into crumbles; drain and switch to a greased 13×9-in. baking dish.
- In identical skillet, warmth butter over medium-high heat. Add onion and mushrooms; cook and stir 3-5 minutes or till tender. Stir in spinach. Spoon vegetable combination over sausage.
- In a large bowl, whisk eggs and milk till blended.
- Pour egg combination over vegetables.
- Sprinkle with cheeses and paprika.
- Bake, uncovered, 30-35 minutes or till the middle is ready and a thermometer inserted in middle reads 165°.
- Let stand 10 minutes earlier than serving.