International Recipes
Eggs Florentine
(Oeufs a la Florentine)
Yield: 4 servings
Ingredients
Eggs
- 1 (10 ounce) package frozen chopped spinach
- Mornay Sauce
- 4 poached Eggs
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon dry bread crumbs
Mornay Sauce
- 2 teaspoons butter
- 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
Instructions
- Cook spinach as directed on package; drain. Place spinach in an ungreased shallow 1-quart baking dish; keep warm.
- Prepare Mornay Sauce and Poached Eggs.
- Mornay Sauce: Heat butter in a 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.