Eggs Florentine Casserole (2024)

FAQs

Why is my egg casserole rubbery? ›

Don't Overcook Your Eggs

The best way to make sure your eggs don't turn dry and rubbery is to not overcook them. When less heat is applied, there isn't time to squeeze out all the moisture. So your eggs stay tender, not chewy.

The casserole is covered and refrigerated overnight to allow the liquid ingredients to be absorbed into the bread. This is a perishable mixture and should be cooked the morning or day after assembly.

A Delectable History: Tracing its French and Italian Roots

During this time, the term "à la Florentine" emerged as a descriptor for dishes that prominently featured spinach, an ingredient beloved by the Italian city of Florence.

At this point, you can either bake it right away or refrigerate the casserole overnight and for up to 24 hours. During this time, the flavors mingle together and the bread has a chance to soak up some of the liquid and flavor.

Cook or bake until a thermometer inserted at the center shows 160° F or a knife inserted near the center comes out clean. You may find it difficult to tell if a knife shows uncooked egg or melted cheese in some casseroles and other combination dishes that are thick or heavy and contain cheese – lasagna, for example.

Be sure to drain ingredients well, squeezing out excess moisture whenever possible. Watery ingredients will create a watery egg bake. Season every layer to achieve a more flavorful egg bake.

Can You Make Egg Casserole Ahead of Time? This easy egg casserole is the perfect make-ahead breakfast. Simply combine the ingredients the night before and place the mixture in a prepared baking dish, then cover it tightly with storage wrap or foil. In the morning, bake the casserole according to the recipe.

Follow these serving guidelines for eggs and egg dishes.

Never leave cooked eggs or egg dishes out of the refrigerator for more than 2 hours or for more than 1 hour when temperatures are above 90° F. Bacteria that can cause illness grow quickly at warm temperatures (between 40° F and 140° F).

Let It Rest

Allow the casserole to cool on the counter for 15 minutes after it comes out of the oven. Doing this means "the boiling juices have time to settle, and your casserole won't be served as a drippy soup," says LaClair.

Eggs Florentine swaps the Canadian bacon for cooked spinach, creating a vibrant and nutritious variation. The spinach is typically sautéed with garlic and spices, then nestled between a toasted English muffin and a poached egg, and topped with hollandaise sauce.

What is the difference between eggs royale and eggs Florentine? ›

Eggs royale is similar to Eggs Benedict or florentine but uses smoked salmon instead of ham or spinach. Using cold butter rather than warm, melted butter means the sauce takes a few extra minutes to come together, but there's far less risk of it splitting – worth the time we think.

They both have a Hollandaise sauce poured over them, the primary difference between eggs Florentine and eggs Benedict is the addition of spinach. While eggs Florentine may or may not feature a slice of ham, the dish always features a layer of sautéed spinach.

After baking, leftover egg casserole can be stored in the fridge and enjoyed within 3-4 days. Leftovers are delicious reheated in the microwave.

The best way to is to cover it and put it into a cold oven. Covering the top will trap the steam in and keep it moist while it reheats. Set the oven temperature to 350°F and heat it to an internal temperature 165°F. Use an instant read thermometer to check that the it has reached a food safe temperature.

If you want to freeze the casserole and reheat

Freeze for up to 1 month, then reheat in a 350 F oven for 1 hour.

Identifying Overcooked Eggs

Overcooked hard-boiled eggs can be identified by their rubbery texture and unpleasant odor. When you overcook an egg, the egg white becomes tough and rubbery, making it difficult to chew. The yolk may also have a chalky texture and a greenish-gray ring around the outside.

Keep your eggs moving. Every few minutes, stir and fold your eggs to break up any large curds, and scrape the bottom of your pan often to stop sheets from forming. Cook until you no longer have visible liquid in the pan, about five to seven minutes. Remove immediately – leaving eggs in a hot pan can leave them rubbery.