Shelly's Recipe

EGGS FLORENTINE CASSEROLE

Category: Breakfast Casseroles

1 1/2 pounds favorite cooked breakfast meat, sausage, bacon, ham, leftover turkey, or whatever else you can imagine for this recipe
2-3 potatoes - enough to yield 3 or 4 cups of hash browns.
2 cups shredded Monterey jack cheese
Around 3-4 cups of spinach leaves.
18 large eggs.

Preheat oven to 400 degrees. As the meat is cooking away, start browning the hash browns. In about 2-4 tbsp butter and 2 tbsp olive oil over medium-high heat in a skillet. Season with plenty of salt and pepper. Turn every few minutes to get some of the potatoes crispy.

Once they’ve browned a little bit, you can transfer the potatoes into a 9 x 13 casserole dish. No need to grease this glass dish. Top with the meat!

Begin by cracking all of those 18 eggs into a large bowl. Add in 1 1/2 cups of the cheese, reserving 1/2 cup for later. Whisk! Add in that spinach. Bake for 20 minutes. After the 20 minutes, add the remaining 1/2 cup of cheese to the casserole and put back in the oven for another 5-10 minutes until the cheese has browned. Feel free to put this under the broiler for a minute if you want a crispier top. Allow to rest for a few minutes before cutting into squares. Serves 12

I serve with Blender Hollandaise Sauce (optional) over the slices.

Blender Hollandaise Sauce
2 sticks butter
3 whole eggs (separated)
1 whole (juice of) lemon
Cayenne pepper to taste

In a small saucepan, melt 2 sticks of butter until sizzling.

Separate the eggs and place the yolks in a blender.

Turn the blender on low to allow the yolks to combine, and then begin pouring the very hot butter in a thin stream into the blender. The blender should remain on the whole time, and you should be careful to pour in the butter very slowly.

Keep pouring butter until it’s all gone, then immediately begin squeezing lemon juice into the blender. You should use the juice of one lemon. And check the blender to make sure the sauce is still liquidy and moving easily through the blades. If it’s not, add a little more juice and give it a stir, then blend again.

Add in a generous shake of cayenne pepper. If the sauce is too thick, continue to blend while adding more lemon juice. Servings: 4