Eggs Florentine

Freshly ground black pepper goes well in this dish. You can use up to a teaspoon in the recipe. If you prefer to go lighter on the seasoning to accommodate individual tastes, be sure to have a pepper grinder at the table for those who want to add more.

Serves 4

Ingredients:

• Nonstick spray
• 9 ounces (2 cups) Cheddar cheese, grated
• 1 (10-ounce) package frozen spinach, thawed
• 1 (8-ounce) can sliced mushrooms, drained
• 1 small onion, peeled and diced
• 6 large eggs
• 1 cup heavy cream
• ½ teaspoon Italian seasoning
• ½ teaspoon garlic powder
• Freshly ground black pepper, to taste

1. Treat the crock of the slow cooker with nonstick spray. Spread 1 cup of the grated Cheddar over the bottom of the slow cooker. Drain the spinach and squeeze out any access moisture; add in a layer on top of the cheese. Next add the drained mushrooms in a layer and then top them with the onion.
2. Beat together the eggs, cream, Italian seasoning, garlic powder, and pepper in a bowl or measuring cup. Pour over the layers in the slow cooker. Top with the remaining cup of Cheddar cheese.
3. Cover and cook on high for 2 hours or until eggs are set.

Cheese Performance

The oil content of cheese can vary, which can affect how the cheese will melt (or, worst case scenario, separate) in the slow cooker. The recipes in this book calling for Cheddar cheese were tested using Kraft medium Cheddar after one test using a national store brand Cheddar resulted in an unappetizing clump of food with an oil slick on top.