Eggs Florentine

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• 10 ounces frozen chopped spinach
• 3 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups milk
• 1/8 teaspoon nutmeg, freshly grated
• 1/2 teaspoon salt
• 1/3 cup fresh parmesan cheese, shredded
• 6 large eggs, poached (see below)

Recipe

• 1 preheat oven to 325. defrost the frozen spinach. squeeze all liquid out, set aside.
• 2 make a béchamel sauce: warm milk, set aside. (for extra rich sauce, replace 1/2 cup of milk with half-and-half).
• 3 melt butter over medium heat. stir in flour, stirring until bubbly.
• 4 slowly add milk, whisking the entire time.
• 5 add salt and nutmeg.
• 6 cook over medium heat, stirring constantly, until thickened.
• 7 remove from heat, taste and adjust seasonings. stir in all but 2 tablespoons of parmesan cheese.
• 8 remove 1/2 cup of sauce to reserve for top of eggs.
• 9 place spinach and remaining sauce into food processor or blender, pulse to cream spinach.
• 10 spread spinach mixture into a casserole type dish, sized from a 9x9 to a 9x13 pan.
• 11 carefully place eggs atop the spinach.
• 12 spoon a little reserved béchamel over the tops of eggs.
• 13 lightly sprinkle with a little nutmeg and parmesan to garnish.
• 14 bake at 325 for 20-25 minutes.
• 15 note- to make uniform poached eggs, heat water to a simmer (little bubbles breaking surface). add 2-4 tablespoons vinegar to water. this will help the eggs to hold their shape. crack fresh eggs individually into a custard cup, and partially immerse cup and tip into simmering water. cook 3-5 minutes, depending upon the doneness you desire. they will continue to cook in the oven, so i suggest cooking them slightly under-done. carefully remove with a slotted spoon.