Brunch Eggs Florentine
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Frozen chopped spinach||10 Ounce, thawed and drained (1 Package)|
|Green onions||2 , sliced|
|All purpose flour||2 Tablespoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Shredded cheddar cheese/Shredded swiss cheese||4 Ounce|
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.