Baked Eggs Florentine: A brunch favorite inspired by a queen

By Chris Cepeda / Quil Ceda Creek Casino

For families and friends, brunch is a time to gather, share stories and take a break from our hectic lives. It’s a simple and fun way to enjoy a meal that encompasses delicious lunch and breakfast items — the best of both worlds! Better yet, serving time is of your choosing, and there is no need to wake at dawn to prepare this special meal at home.

The Landing at Quil Ceda Creek Casino takes pride in providing an experience honoring our rich history, including the Tulalip Tribes’ annual Canoe Journey, while fostering new dining opportunities for our guests. The recently debuted Sunday Brunch at The Landing is a wonderful, stress-free way to start your own tradition.

While we offer a wide range of delicious offerings served from 9 a.m. to 3 p.m. Sundays, I’m pleased to share our recipe for Eggs Florentine, one of the most popular items featured in the brunch buffet. There is a reason this dish includes spinach as a primary ingredient, and it is influenced by one the most storied royal figures in European history.

When noblewoman Caterina de’ Medici left Florence, Italy, in 1533 to marry the Dauphin of France, Henri d’Orléans, she was accompanied by her favorite cooks and pastry chefs. She also brought spinach seeds and insisted that spinach be included in every meal. Caterina later became queen consort of France (and mother to three future kings), and to this day we define à la Florentine, or simply Florentine, as dishes that include spinach — though there are very slim ties to Florence, Italy!

Eggs Florentine

10 large eggs

½ cup heavy cream

1 cup chopped onion

1 teaspoon minced garlic

1 tablespoon olive oil

6 cups fresh spinach, washed

1 cup fresh sliced mushrooms

1 cup shredded Swiss cheese

½ teaspoon Kosher salt

¼ teaspoon fresh ground pepper

Preheat oven to 350 degrees.

In a large bowl, crack the eggs, add heavy cream and beat until well mixed. Season with salt and pepper, and set aside.

In a large skillet, add olive oil, onion and garlic, and sauté at medium heat until the onions are translucent.

Add the spinach and cook until wilted.

Coat an 8- or 9-inch square baking pan with non-stick spray.

Place the sautéed vegetables in the bottom of the pan, and lay the mushrooms on top of that.

Pour the egg mixture over the vegetables and mushrooms, and top the mixture with the shredded Swiss cheese.

Bake at 350 degrees for 14 minutes, or until toothpick comes out clean when inserted into the center.

Now you are ready serve a tasty dish fit for royalty. Enjoy this brunch favorite!

Serves 6-8.

Chris Cepeda is the kitchen manager at Quil Ceda Creek Casino, managing kitchen operations throughout the new casino including its full-service restaurant, The Landing. Specializing in Asian cuisine, Cepeda has 28 years of culinary experience at resort properties.