EggsFlorentineThis rich brunch dish from the Brierley Hill B&B in Lexington, Virginia is perfect accompanied by a tossed green salad!

Gluten-Free Eggs Florentine


6 Eggs (“Mom” prefers cage-free, vegetarian-fed eggs)

8 Oz. grated Swiss cheese

8 Oz. Feta cheese

16 Oz. Cottage cheese

1 Stick melted unsalted butter (“Mom” prefers organic)

1 Package frozen chopped Spinach

1 4.5 Oz. can sliced or chopped mushrooms

1/4 teaspoon nutmeg

Several drops of Tabasco sauce


Beat eggs, add cheeses & butter and mix well. Cook and drain spinach well. Add cooked spinach to egg – cheese mixture with mushrooms. Add nutmeg and Tabasco sauce.

Pour into greased 9×13 baking dish and refrigerate overnight.

Bake at 350 degrees for 40 minutes.

Serves 12.

*Recipe and image courtesy of BNBFinder.*