Eggs Florentine
Source of Recipe
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Recipe Link: http://southernfood.about.com/od/eggrecipes/r/bl30117d.htm
An easy and attractive breakfast or brunch dish.
My note:
I don't see why it is necessary to cook the spinach....I'd rather
just thaw, squeeze dry and add a little bit of melted butter
before placing in the baking dish.
Eggs Florentine
1 package (10 ounces) chopped frozen spinach
1/4 cup butter
2 tablespoons all-purpose flour
2 cups half-and-half
8 eggs, poached
salt and pepper to taste
grated Parmesan cheese or shredded mild Cheddar cheese
Cook spinach according to package instructions.
Prepare white sauce. In a small saucepan, melt butter.
Add flour; blend well. Gradually add half-and-half, stirring
constantly, until thickened and bubbly.
Place spinach in a lightly buttered shallow baking dish.
Arrange cooked, drained eggs over the top of the spinach.
Then pour white sauce over eggs.
Sprinkle with salt, pepper and cheese.
Bake at 400 degrees F. for 2 to 3 minutes, until cheese is melted
and lightly browned.
Makes 4 servings.
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