Kathy of “Cold Climate Gardening” emailed me these two eggy recipes to be included in the Frugal Food Series-Eggs.
Eggs Florentine
1 cup grits — (non-instant)
10 ounces frozen spinach — (whole leaf)
3 tablespoons flour
3 tablespoons butter
1 1/2 cups skim milk
1/4 cup Parmesan cheese
6 eggs
Cook grits according to package directions. When done, pour into well-greased 11″x7″ pan (approximately 2 quarts).
To make sauce: melt butter in sauce pan. Stir in flour and blend. Add milk gradually, stirring or whisking constantly. Heat and stir till thickened and smooth. Add Parmesan and stir until melted. Remove from heat.
To assemble: Spread spinach evenly over grits. Using a gravy ladle or serving spoon, make 6 depressions in the spinach to hold eggs .
Crack an egg into each depression. After all eggs are placed on spinach , ladle sauce over each egg.
Ladle remaining sauce over spinach. Bake at 325° for 20-30 min. or till eggs are set.
Description:
“Eggs nestled on a bed of spinach, bathed in cheese sauce–combined with the Southern tradition of grits for breakfast.”
Rhubarb Custard Bars
This recipe uses rhubarb and eggs (tying in with your Frugal Food theme). It was originally from Cooking Light magazine, hence the low fat ingredients and small serving size (36 from a 13×9 pan). Still tastes great.
Crust:
1 1/2 cups all-purpose flour
1/2 cup sugar
1/8 teaspoon salt
9 tablespoons chilled butter — cut into small pieces
Cooking spray
Filling:
1/3 cup all-purpose flour
1 1/2 cups sugar
1 1/2 cups 1% low-fat milk
3 large eggs
5 cups sliced fresh or frozen rhubarb (unthawed) — (1/2-inch)
Topping:
1/2 cup sugar
1/2 cup block-style fat-free cream cheese — (4 ounces)
1/2 cup block-style 1/3-less-fat cream cheese — (4 ounces)
1/2 teaspoon vanilla extract
1 cup frozen fat-free whipped topping — thawed
Mint sprigs (optional)
1. Preheat oven to 350 degrees.
2. To prepare crust, lightly spoon 1-1/2 cups flour into dry measuring cups; level with a knife.
Combine 1-1/2 cups flour, 1/2 cup sugar, and salt in a bowl. Cut in butter with a pastry blender or 2knives until mixture resembles coarse meal. Press mixture into a 13 x9-inch baking dish coated with cooking spray. Bake at 350 degrees for15 minutes or until crust is golden brown.
3. To prepare filling, lightly spoon 1/3 cup flour into a dry measuring cup; level with a knife. Combine 1/3 cup flour and 1-1/2cups sugar in a large bowl; add milk and eggs, stirring with a whisk until well blended. Stir in rhubarb. Pour rhubarb mixture over crust.Bake at 350 degrees for 40 minutes or until set. Cool to room temperature.
4. To prepare topping, place 1/2 cup sugar, cheeses, and vanilla in bowl; beat with a mixer at medium speed until smooth. Gently fold in whipped topping; spread evenly over baked custard. Cover and chill at least 1 hour. Garnish with mint sprigs, if desired.
