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Eggs Florentine
(Oeufs a la Florentine)



Mornay Sauce


  1. Cook spinach as directed on package; drain. Place spinach in ungreased shallow 1-quart baking dish; keep warm.
  2. Prepare Mornay Sauce and Poached Eggs.
  3. 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.
  4. 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.
  5. Place eggs on spinach. Cover with Mornay Sauce; sprinkle with cheese and bread crumbs.
  6. Set oven to broil or 550 degrees F.
  7. Broil with top about 5 inches from heat until light brown, about 1 minute.

Yields 4 servings.


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