Florentine Egg Bake

Florentine Egg Bake
Florentine Egg Bake requires approximately 1 hour and 20 minutes from start to finish. This recipe makes 8 servings with 391 calories, 24g of protein, and 22g of fat each. This recipe covers 26% of your daily requirements of vitamins and minerals. A mixture of olive oil, pesto, buttermilk, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

1
In a large bowl, combine the hash browns and oil. Press into a 13-in. x 9-in. baking dish coated with cooking spray.
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2
Bake at 350° for 25-30 minutes or until edges are golden brown.
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3
Combine the spinach and Swiss cheese; sprinkle over crust. Top with ham. In a large bowl, whisk the eggs, buttermilk and pesto.
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PestoPesto
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4
Combine the biscuit mix, salt and pepper; add to egg mixture. Stir in the Asiago cheese.
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5
Pour over ham.
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6
Bake, uncovered, for 25-30 minutes or until a knife inserted near the center comes out clean.
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7
Let stand for 10-15 minutes before cutting.
8
Sprinkle with basil.
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Recommended wine: Cream Sherry, Madeira, Prosecco

Cream Sherry, Madeira, and Prosecco are my top picks for Florentine Cookie. Sweet bubbly Prosecco doesn't overwhelm simple sugar or shortbread cookies, a sweet cream sherry complements spiced cookies, and madeira's nutty notes match cookies with nuts perfectly. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.
NV Solera Cream Sherry
NV Solera Cream Sherry
The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.
DifficultyExpert
Ready In1 h, 20 m.
Servings8
Health Score19