Preparation Info

Cheesy Florentine Eggs

Made With Our

Caramelized Onion Mustard

Base $6.50
Item: 120827


  • 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 bread crumbs


  1. Melt 2 Tablespoons butter in large skillet over medium-high heat. Add leeks, shiitake mushrooms, and red pepper, sauté for 3-4 minutes. Stir in spinach. Cook 2-3 minutes or until all liquid is evaporated, then 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 if refrigerated and covered.)
  4. Before baking, melt remaining 4 Tablespoons of 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° F oven for 35-40 minutes, or until knife inserted in center comes out clean.