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Home Style Eggs Florentine

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Ingredients
  Poached eggs 8 Small
  Frozen chopped spinach 10 Ounce (1 Package)
  Nutmeg 1 Dash
  Butter/Margarine 2 Tablespoon
  Mornay sauce 1 Cup (16 tbs)
  Grated parmesan cheese 2 Ounce
  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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Breakfast
Method: 
Poached
Dish: 
Bread
Ingredient: 
Egg

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