Eggs Florentine slab pie with a hash brown crust from Pie Squared: Irresistibly Easy Sweet and Savory Slab Pies (page 190) by Cathy Barrow

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations, including a vegetarian option.

  • D.Barker on February 14, 2022

    This was very good on the day of. It was a bit time-consuming so likely won't be something I make frequently, but we enjoyed it and gobbled most of it up. I thought my kids would turn up their noses at this, but both (1 and 3) loved it and ate a huge slice each.

  • anya_sf on May 24, 2020

    I made this for 3 people for dinner, using half the bacon and 6 eggs. The crust wasn't as much work as I'd feared. Next time I will let it brown more deeply and thoroughly since I love the crispy browned bits best. 2 Tbsp butter was enough to saute the filling and next time I'll reduce the cream to 3/4 cup as the full cup seemed excessive. I wasn't sure if the salt in the filling was table salt or kosher - I used kosher, then tasted it, and ended up adding more. I found it easier to make the wells with a soup spoon rather than a ladle (next time remember to make them large so the egg doesn't run out!) and just topped each egg with 1/2 Tbsp cream. My family liked this a lot. I'd love to try the smoked salmon version.

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