Bedford Inn

Cape May, New Jersey

Specialty Recipe

Potato-Florentine Egg Casserole

Ingredients

12 eggs

3 Tablespoons milk

1 teaspoon Worcestershire sauce

1 teaspoon sugar

1/4 teaspoon garlic powder

1/2 box dried au gratin potatoes

1/2 box chopped spinach, drained

Grease a 9-inch by 9-inch glass pan. Place 1/2 of the box of dried potatoes in a bowl of boiling water to soften. Set the cheese (that comes with the potatoes) aside.

While potatoes soften, whisk all other ingredients together and pour into the baking dish. When the potatoes have softened (about 15 minutes), drain and mix in 1/2 of the cheese packet. (Store the remaining cheese and potatoes for another time).

Divide the potatoes evenly into the eggs in the casserole. Either cover and refrigerate overnight or bake at 350 degrees for 45 minutes or until set.

If left overnight in the refrigerator, let the casserole sit out for 15 minutes before baking. Cut and serve with parsley tomatoes.

Serves: 6

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• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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