Brunch Eggs Florentine Recipe
Ingredients
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| 1 10-ounce package frozen chopped spinach, thawed and drained | ||
| Green onions | 2 , sliced | |
| All purpose flour | 2 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Ground nutmeg | 1/8 Teaspoon | |
| Milk | 1 Cup (16 tbs) | |
| Shredded Cheddar cheese | 1 Cup (16 tbs) | |
| Eggs | 4 standard | |
Directions
In wok melt butter or margarine over medium-high heat.
Stir-fry spinach and onions for 5 minutes.
Stir in flour, salt, and nutmeg.
Add milk all at once; cook and stir till thickened and bubbly.
Cook and stir 1 minute more.
Stir in half the cheese till melted.
Divide mixture among four 8-ounce ramekins or custard cups, making an indentation in center of each.
Carefully slide one egg into each indentation.
Sprinkle each egg with 2 tablespoons of the remaining cheese.
Cover each loosely with foil.
Wipe out wok; add boiling water to reach 1/2 inch below steamer rack.
Arrange ramekins on rack; cover wok and steam 15 to 20 minutes or till eggs are done.
Sprinkle with paprika, if desired.
Stir-fry spinach and onions for 5 minutes.
Stir in flour, salt, and nutmeg.
Add milk all at once; cook and stir till thickened and bubbly.
Cook and stir 1 minute more.
Stir in half the cheese till melted.
Divide mixture among four 8-ounce ramekins or custard cups, making an indentation in center of each.
Carefully slide one egg into each indentation.
Sprinkle each egg with 2 tablespoons of the remaining cheese.
Cover each loosely with foil.
Wipe out wok; add boiling water to reach 1/2 inch below steamer rack.
Arrange ramekins on rack; cover wok and steam 15 to 20 minutes or till eggs are done.
Sprinkle with paprika, if desired.
Chef
