Home Style Eggs Florentine Recipe
Ingredients
| Eggs | 8 Small, poached | |
| Frozen chopped spinach package | 1 | |
| Dash nutmeg | ||
| Butter/Margarine | 2 Tablespoon | |
| 1 cup Mornay sauce | ||
| Grated Parmesan cheese | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1.
Cook spinach over very low heat in heavy skillet, turning the frozen block frequently until the spinach is just thawed.
Drain well, pressing out as much water as possible.
No water is needed if the heat is kept very low, or at most 2-3 tablespoons.
2.
Season the spinach to taste with salt and pepper and nutmeg and blend in the butter.
3.
Spread the spinach in a shallow fiat casserole and lay the poached eggs on top.
4.
Spread the Mornay sauce over the eggs, sprinkle with the Parmesan cheese, and brown the cheese briefly under the broiler.
4 portions.
Cook spinach over very low heat in heavy skillet, turning the frozen block frequently until the spinach is just thawed.
Drain well, pressing out as much water as possible.
No water is needed if the heat is kept very low, or at most 2-3 tablespoons.
2.
Season the spinach to taste with salt and pepper and nutmeg and blend in the butter.
3.
Spread the spinach in a shallow fiat casserole and lay the poached eggs on top.
4.
Spread the Mornay sauce over the eggs, sprinkle with the Parmesan cheese, and brown the cheese briefly under the broiler.
4 portions.
Chef
