Jun 26, 2011
Eggs Florentine Casserole + Utah Scones
Can I just take a minute to tell you how happy I am for 11 am church? Whoop. Last year, our church started at 8 am. How on earth am I supposed to get 4 kids ready for church, serve my husband a stellar breakfast in bed, and then be front and center, perfectly coifed in the pew by 8 am?? I'd have to wake up before dawn!
But 11 o-clock? That I can do.
I've been wanting to make this fun recipe for a while and was holding off for Fathers Day. I've never had eggs florentine, but this still sounded fab. Pastor Ryan is a frequent poster on Pioneer Woman. I love his I-had-an-idea-and-thought-I'd-go-with-it attitude when it comes to cooking. And everything turns out amazing, just like this casserole.
On the week before Father's Day, my daughter had heritage day at her school and someone brought scones. She requested we make those soon. However... I guess her idea of scones and my idea are drastically different. Her version are like the Starbucks rock biscuits - dry, crumbly, with bits of dried fruit. Yuck. My version is apparently referred to as the Utah Scone. Also fry bed and elephant ears. Who knew? And since I made these, instead of my daughter's request, I suppose you'll be seeing a recipe on here for rock hard scones soon. Assuming they're worth consuming...
I assumed I'd find oodles of recipes for my version of scones all over the internet. Nope. I also assumed this scone would be something I'd mix up with flour and yeast and have some rising time. Nope again. You'd assume I'd be done assuming by now, eh? Nah. They're just defrosted Rhodes Rolls, fried in hot oil. The recipe is on the Rhodes Rolls website. Super easy peasy lemon squeezy. OK Now I'm talking like my 8 year old. Enough of that. Here are the recipes:
1 1/2 lbs Goetta or any other breakfast meat (I used Jimmy Dean's Breakfast Sausage)
2-3 T butter
2 T olive oil
2 cups cheddar-jack mix cheese
3-4 cups spinach leaves
18 large eggs
1. Preheat oven to 400 degrees.
2. Cook breakfast meat according to directions. I sliced the sausage and cooked like patties.
3. While meat is cooking, julienne potatoes on a mandoline. (I just shredded them in the cheese shredder... but realized at the end of my last potato that I should have been using the shredder on my food processor.) Heat butter and oil in a skillet. Add the potatoes, season with salt and pepper. Turn every few minutes to get the potatoes crispy. Once they’ve browned a little bit, you can transfer the potatoes into a 9 x 13 casserole dish. No need to grease this glass dish. Add the breakfast meat in a single layer.
4. Crack the 18 eggs into a large bowl. Add in 1 1/2 cups of the cheese, reserving 1/2 cup for later. Whisk together. Add spinach and stir to coat with egg and cheese mixture. Bake in preheated oven for 20 minutes. Sprinkle remaining cheese and return to oven 5-10 minutes until cheese has browned. Remove and serve.
On to the scones!
12 Rhodes Texas™ Rolls, thawed to room temperature
powdered sugar, butter, jam or honey, if desired
Pour oil 2 to 3-inches deep into a small sauce pan or an electric frying pan, and heat to medium high setting or 375° F. Flatten each roll into a 4-inch circle. Fry dough on each side until golden brown (about 15 seconds each side). Remove and drain on paper towel.
Serve hot. Sprinkle with powdered sugar or serve with butter, honey or jam, if desired.
Yummmmmmmmmmmmmm. I'm going to go wipe the drool off my chin.