In our family, two of us have a “sweet tooth switch” and two of us do not. You know, the switch that flips when you’ve had enough sweets and you know it’s time to put down the spoon and not even have that last bite. I have that switch; I prefer savory to sweet, breakfast included. Breakfast for dinner included. Throw hash browns into any breakfast for dinner meal and I’m a happy camper!
Eggs Florentine is the perfect recipe to add garden vegetables. The eggs and milk are creamy and soft and the summer garden vegetables add a savory note that deepens the flavor of the dish. After the first bite my husband and I looked at each other and sighed. Ok, maybe I was doing the sighing, but both of us cleaned our plates–down to the last bite!
GARDEN VEGETABLE EGGS FLORENTINE
Adapted from Weeknight Vegetarian
- 3 thick slices of rustic bread, diced into course crumbs
- thyme (fresh, 2 teaspoons finely chopped, dried, just a few shakes)
- 1/2 yellow onion, finely diced
- 2 teaspoons garlic, minced
- 5 cups mixed greens
- 2 small to medium zucchini, quartered and sliced into little triangles
- 1/2 cup grape tomatoes, halved
- 4 large eggs
- 1 cup half and half
- Preheat the oven to 375F. Spray two 4-cup baking dishes with cooking spray and place them on a timed baking sheet.
- Coat a large sauté pan with olive oil and heat to medium. Add the bread crumbs, thyme, and salt and pepper to taste, and cook until the bread crumbs are browned and crisp, about 5 minutes. Pour into a bowl and set aside.
- Add another 2 tablespoons of olive oil and heat to medium-high heat. Add the diced onion, garlic, and zucchini and sauté until the onion is translucent, about 5 minutes. Add the mixed greens and salt and pepper to taste and toss with tongs until the greens are wilted, about 2-3 minutes.
- Evenly divide the vegetable mixture between the two baking dishes. Crack two eggs into each dish, on top of the vegetable mixture. Evenly divide the half and half among the dishes, pouring around the eggs, and evenly divide the tomatoes among the baking dishes. Bake, rotating the baking dishes once, until the egg whites are set and the yolks are slightly runny, about 12 to 15 minutes.
- Before serving sprinkle the toasted bread crumbs over top, and salt and pepper, if needed.