Cook spinach as directed on package; drain. Place spinach in ungreased shallow
1-quart baking dish; keep warm.
Prepare Mornay Sauce and Poached Eggs.
Mornay Sauce: 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.
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.
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