| eggs Florentine (oeufs à La Florentine) 1 (10 Ounce) Package Frozen Chopped Spinach
mornay Sauce
4 Poached Eggs
2 Tablespoons Grated Parmesan Cheese
1 Tablespoon Dry Bread Crumbs cook Spinach As Directed On Package; Drain. Place Spinach In Ungreased Shallow 1-quart Baking Dish; Keep Warm. Prepare Mornay Sauce And Poached Eggs. Place Eggs On Spinach. Cover With Mornay Sauce; Sprinkle With Cheese And Bread Crumbs. Set Oven To Broil Or 550 Degrees F. Broil With Top About 5 Inches From Heat Until Light Brown, About 1 Minute. Yields 4 Servings. mornay Sauce
2 Teaspoons Butter Or Margarine
2 Teaspoons All-purpose Flour
1/2 Teaspoon Instant Chicken Bouillon
dash Of Ground Nutmeg
dash Of Ground Red Pepper
3/4 Cup Half-and-half
1/4 Cup Shredded Swiss Cheese heat Butter In 1-quart Saucepan Until Melted. Blend In Flour, Bouillon, Nutmeg And Red Pepper. Cook Over Low Heat, Stirring Constantly, Until Mixture Is Smooth And Bubbly. Stir In Half-and-half. Heat To Boiling, Stirring Constantly. Boil And Stir 1 Minute. Add Cheese; Stir Until Cheese Is Melted. poached Eggs
heat 1 1/2 To 2 Inches Water To Boiling; Reduce Heat To Simmer. Break Each Egg Into Saucer; Holding Saucer Close To Water's Surface, Slip 1 Egg At A Time Into Water. Cook Until Desired Doneness, 3 To 5 Minutes. Remove Eggs From Water With Slotted Spoon. |
