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Eggs Florentine with Cheese Sauce




Source of Recipe


Internet


List of Ingredients




Serves 6

Eggs
6 large eggs
1 Cup Cottage Cheese
4 ounces Swiss Cheese Grated
4 ounces Feta Cheese
2 Tbsp. butter, melted
1 10 ounce package frozen chopped spinach, thawed and drained
2 tsp. ground nutmeg

Sauce
1 Tbsp. butter
1 1/2 Tbsp. flour
1 Cup milk
1 Cup grated Monterey Jack cheese
1/4 tsp. salt
1/8 tsp. dry mustard
1/8 tsp. cayenne pepper

Preheat the oven to 350 degrees. Prepare the eggs by beating them slightly. Add the cheeses and the butter and mix well. Stir in the spinach and the nutmeg and mix until combined. Pour into 6 greased 8 ounce ramekins. Bake for 30 to 45 minutes or until a toothpick inserted in the middle comes out clean.

Prepare the sauce. In a small saucepan, melt the butter over medium heat, and then stir in the flour. Cook until bubbly, about one minute. Gradually add the milk and stir until combined. Cook until the sauce thickens and is bubbly, stirring constantly. Stir in the cheese and seasonings. Cook until the cheese is melted. Serve the sauce with the eggs.



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