- Active Time 20m
- Total Time 20m
The bechamel sauce can be made up to 1 day in advance and kept in the refrigerator. Place a piece of plastic wrap or waxed paper directly on the surface of the sauce to prevent a skin from forming.
- For Creamed Spinach:
- 1 package frozen chopped spinach
- 1 1/2 tablespoons butter
- 1 1/2 tablespoons all-purpose (plain) flour
- 1 cup milk
- Freshly grated nutmeg
- 1/4 cup grated Parmesan cheese
- For Eggs:
- 4 large eggs
directionsFOR CREAMED SPINACH: Place the spinach in a small saucepan and cover tightly. Cook over low heat for about 8 minutes, removing the lid for the final 3 minutes to evaporate the liquids. Drain. In another pan melt the butter, stir in the flour, then add the milk and whisk constantly to make a bechamel (white) sauce. Stir continually as it thickens. Season to taste with salt, pepper and nutmeg, then stir in the well-drained spinach and the cheese. Set aside, keeping warm.FOR EGGS: Poach the eggs until the whites are set but the yolks are still soft.TO SERVE: Spoon a mound of creamed spinach in the center of each plate and make a well in the center. Remove the eggs with a slotted spoon and place one on each bed of spinach. Serve at once, with buttered toast.