Eggs Florentine

ingredients

• 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
  

  directions

  FOR 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.