Eggs Florentine Baby Cakes
Enjoy more time with your family and spend less time in the kitchen. Super yummy and simple to make, our Baby Cakes® and Egg Florentine may just become your favorite breakfast.
1 bag McCain® Baby Cakes® (4 per person)
6 Whole Eggs
2 Tbsp milk
4 Cups of chopped Spinach
Pinch of salt and pepper
4 slices of Swiss cheese
1 Cup of Strawberries (side dish)
Prepare 16 McCain® Baby Cakes® according to package direction with Skillet.
While potato pancakes are cooking, chop spinach and set aside in bowl.
For Scrambled Eggs: Wisk eggs, milk, salt and pepper in small bowl. Heat a greased skillet over medium heat. Pour egg mixture into skillet and reduce heat to med- low. As egg mixture begins to set, gently stir with spatula. Add chopped spinach and cook through.
Plate Baby Cakes® into 4 equal portions, placing each portion in a small round in middle of plate. Top with scrambled egg and spinach mixture. Lay 1 slice of Swiss cheese on top of each portion.
Serve with strawberries on side.