Eggs Florentine Baby Cakes
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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.

Makes 4 servings


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)


  1. Prepare 16 McCain® Baby Cakes® according to package direction with Skillet.

  2. While potato pancakes are cooking, chop spinach and set aside in bowl.

  3. 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.

  4. 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.

  5. Serve with strawberries on side.