Eggs Florentine Recipe
Ingredients
| Spinach | 3 Cup (16 tbs), cooked | |
| Eggs | 6 | |
| Sharp cheddar cheese | 1/2 Cup (16 tbs) | |
| 1/2 cup shim evaporated milk | ||
| Skim milk | 1/2 Cup (16 tbs) | |
| Bread crumbs | 2 Cup (16 tbs), toasted | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Place cooked spinach in bottom of shallow baking dish; make 6 hollows in the spinach.
Drop an egg into each hollow and season with salt and pepper.
To prepare the cheese sauce, mix the cheese, evaporated milk, and skim milk in the top of a double boiler over boiling water; heat until the cheese melts and the sauce thickens.
Pour the hot sauce over the eggs and spinach.
Sprinkle with bread crumbs.
Bake at 350°F (175°C) for about 25 minutes until brown.
Drop an egg into each hollow and season with salt and pepper.
To prepare the cheese sauce, mix the cheese, evaporated milk, and skim milk in the top of a double boiler over boiling water; heat until the cheese melts and the sauce thickens.
Pour the hot sauce over the eggs and spinach.
Sprinkle with bread crumbs.
Bake at 350°F (175°C) for about 25 minutes until brown.
Chef
