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Cheesy Florentine Eggs - Serves 8 View Larger

Cheesy Florentine Eggs - Serves 8


  • 6 Tablespoons butter, divided
  • 2 medium leeks (white part only), sliced lengthwise, then sliced crosswise
  • 1 (3.5 ounce) package shiitake mushrooms, stems removed, sliced
  • 1 medium red bell pepper, diced
  • 1(10 ounce) package frozen chopped spinach, thawed, squeezed dry
  • 3 Tablespoons Stonewall Kitchen Caramelized Onion Mustard
  • 8 ounces white cheddar cheese, grated
  • 1 cup grated Parmesan cheese, divided
  • 12 large eggs
  • 2 cups heavy whipping cream or half and half
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 cup panko (Japanese bread crumbs)


  1. Melt 2 tablespoons butter in large skillet over medium-high heat. Add leeks, shiitake mushrooms, and red pepper, sauté 3 to 4 minutes. Stir in spinach. Cook 2 to 3 minutes or until all liquid is evaporated; cool to room temperature. Stir in cheddar cheese and 1/2 cup of Parmesan cheese.
  2. In large mixing bowl whisk eggs, Caramelized Onion Mustard, cream or half-and-half, salt and pepper.
  3. Spread spinach mixture in bottom of greased 3-quart baking dish. Pour egg mixture over spinach. (Can be made a day ahead; refrigerate, covered.)
  4. Before baking, melt remaining 4 tablespoons butter. Combine with panko, remaining 1/2 cup of Parmesan cheese and salt and pepper to taste. Sprinkle over egg mixture.
  5. Bake uncovered in preheated 350 degree F. oven for 35 to 40 minutes or until knife inserted in center comes out clean.


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Caramelized Onion Mustard
Caramelized Onion Mustard Item: 120827 $6.50