Classic Rosewood- A Thorwood Property
Egg-potato Florentine: Breakfast-Brunch
Prep time:55 minutes
BAG 1.25 POUND fresh shredded potatoes
10 oz frozen spinach
2 shallots, finely chopped
1 can cream of celery soup
1 cup sour cream
2 cups shredded Colby Jack cheese, divided
1 dozen eggs
4 cups half-and-half
1 cup chopped ham (optional)
Preheat oven to 350 desrees. In a large mixing bowl, combine first 6 ingredients (potatoes through 1 cup cheese) In a medium mixing bowl, mix eggs and half and half. Do not beat.
Spoon potato mixture into 12 sprayed ramekins, approximately 3 heaping tablespoons each. Add egg mixture, filling ramekins to about 1 inch from top. Sprinkle with remining cheese. Bake for 35-45 minutes until set and nicely browned.