Beat Winter Blues In Wisconsin With Eggs Florentine Recipe

With another winter weekend here in Madison there is really only one way to cope.  That is to eat lots of cheese and diary products all combined in a marvelous blend that is sure to make your home warm and wonderfully scented as it bakes in the oven.  Served with a salad and a view outside to look at the wintery white seems like a perfect way to spend some time.  Our friend Henry Dudek made this for friends, and it never failed to delight.  He even liked the recipe so much he posted about it on his blog several years ago.

I attended a brunch yesterday where our hostess made a fine egg dish with lots of dairy in it. Usually I would just publish my own recipes, but this one is too good not to share. Note: Our hostess used Swiss chard instead of spinach, a substitution which I suspect is tastier. Maybe it should then be called Eggs Geneva.

Mix 8 eggs, 12 oz cottage cheese, 8 Tbs melted butter, 8 oz softened cream cheese, 8 oz sour cream, & 2 Tbs flour. Fold 1 cup of chopped fresh spinach & 1 cup shredded Monterey Jack cheese into the egg mixture. Pour into a greased 13×9 glass baking dish. Bake at 350F for 30-40 minutes until a knife inserted in the middle comes out clean.