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1
Mix spinach with onion, nutmeg, salt and pepper (and add 1 cup of white sauce, if desired).
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2
Saute chopped mushrooms in butter in a skillet until golden.
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3
Mix with the spinach mixture.
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4
Partly fill 8 individual ovenproof 6-10 ounce ramekins with the mixture.
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5
Make a well in the center of each ramekin.
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6
In each well, carefully place a raw egg.
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7
Bake in an oven preheated to 350 until the yolk is set and egg white is done.
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8
DO NOT OVERCOOK.
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9
Over all 8 ramekins, pour a heated sauce made by blending the remaining white sauce with 1 cup of Hollandaise, 2 TBS per ramekin.
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10
Put under the broiler for 2 minutes.
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11
NOTE: This also may be baked in an 8 x 8 x 2 inch baking dish instead of the individual ramekins.
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12
WHITE SAUCE:.
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13
Heat 2 cups milk in a saucepan but DO NOT BOIL.
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14
Melt 4 TBS of butter in a medium-sized skillet.
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15
Remove from the heat and stir in 4 TBS flour to make a smooth paste.
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16
Add this paste, gradually, to the hot milk, stirring constantly until the sauce is smooth and thickened.
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17
Season with salt and pepper to taste.
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18
HOLLANDAISE SAUCE:.
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19
Beat 4 egg yolks and juice of 2 lemons in a metal bowl over a pan with hot water on medium heat.
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20
Add 8 ounces of salted butter [Kerry Irish Gold], 2 ounces at a time.
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21
Beat hard with a whisk or fork.
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22
As you add the fifth and sixth pieces of butter, hold the pan up.
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23
away from the hot water, so that the sauce will not get too hot and separate.
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24
Stir well.
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25
Season with salt and pepper to taste.
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26
Put back over the hot water, covered, OFF THE HEAT, until ready to serve.
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27
Reheat over medium heat for 10 minutes before serving.
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28
Males about 1-1/4 cups.
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29
This will keep covered in the refrigerator for 3-4 days - and, tightly covered, in the freezer for several months.
