Shirley Price of the Foxtrot Bed and Breakfast shows how to make her egg florentine

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Shirley of the Foxtrot Bed and Breakfast down in Gatlinburg stopped by to show us how to make her house specialty.

Shirred Eggs Florentine

4 sheets Philo dough

4 eggs

½ C finely shredded Cheddar Cheese

2 T Cream

1 C Baby Spinach

Salt and Pepper to taste

1. Preheat oven to 350 degrees.
2. Spray two 10-12 oz ramekins with Pam.
3. For each ramekin, fold two sheets of Philo dough in half and place in ramekin. (NOTE: Thaw package of frozen dough overnight. To keep your dough from drying out, place a damp paper towel over the dough as you work. You may refreeze the remaining dough.)
4. Add at least a ½ C spinach per ramekin.
5. Break two eggs into each ramekin and sprinkle with salt and pepper.
6. Pour 1 T cream into each ramekin.
7. Add a minimum of ¼ C cheese per ramekin.
8. Bake for 30 minutes or until egg is set.

Makes 2 servings

Presented By: Shirley Price of Foxtrot Bed and Breakfast

Presented on: 12/26/2013

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