Eggs Florentine Recipe

From Dorothy McNett's Recipe Book.

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See Also: Main Dishes · Vegetable Dishes

Eggs Florentine

From Dorothy McNett's Recipe Book at

1 bunch fresh spinach (about 1-1/4 lb..), or 1 package (10 oz.) frozen chopped spinach
2 tablespoons butter
2 tablespoons flour
2 cups milk
1/4 teaspoon salt
1/4 teaspoon pepper
6 eggs
1/4 cup grated Parmesan cheese
chopped parsley, for garnish

Rinse fresh spinach and tear into bite-sized pieces. Place in covered 1-quart casserole. Microwave on High 3 minutes; set aside. To cook frozen spinach, place frozen block in casserole and microwave, covered, on High 4 to 5 minutes, until just barely cooked; stir and set aside.

For the white sauce, place butter and flour in 4-cup (or larger) measuring cup or bowl. Microwave, uncovered, on High 30 to 45 seconds. Mix well with a wire whisk, then stir in milk, salt, and pepper. Microwave on High 3 to 4 minutes; whisk well. This should have the consistency of a medium white sauce.

Drain and discard any liquid from the spinach. Add 1/2 cup of the sauce to the spinach; mix well. Divide spinach mixture evenly into 6 custard cups or individual casseroles. Break 1 egg into the center of each. Pierce each egg yolk gently with a fork to allow steam to escape (the yolk will not run). Cover evenly with remaining white sauce; sprinkle with grated cheese. Arrange dishes in a circle in microwave oven. Cover loosely with waxed paper. Microwave at medium power 4 to 6 minutes, until eggs are cooked to your liking. Sprinkle with parsley and serve. Makes 6 servings.

Recipe created 1995-01-01.

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