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1
Preheat oven to 325.
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2
Defrost the frozen spinach.
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3
Squeeze all liquid out, set aside.
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4
Make a Bechamel sauce: Warm milk, set aside.
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5
(for extra rich sauce, replace 1/2 cup of milk with half-and-half).
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6
Melt butter over medium heat.
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7
Stir in flour, stirring until bubbly.
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8
Slowly add milk, whisking the entire time.
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9
Add salt and nutmeg.
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10
Cook over medium heat, stirring constantly, until thickened.
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11
Remove from heat, taste and adjust seasonings.
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12
Stir in all but 2 tablespoons of Parmesan cheese.
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13
Remove 1/2 cup of sauce to reserve for top of eggs.
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14
Place spinach and remaining sauce into food processor or blender, pulse to cream spinach.
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15
Spread spinach mixture into a casserole type dish, sized from a 9x9 to a 9x13 pan.
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16
Carefully place eggs atop the spinach.
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17
Spoon a little reserved bechamel over the tops of eggs.
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18
Lightly sprinkle with a little nutmeg and parmesan to garnish.
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19
Bake at 325 for 20-25 minutes.
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20
NOTE- To make uniform poached eggs, heat water to a simmer (little bubbles breaking surface).
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21
Add 2-4 tablespoons white vinegar to water.
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22
This will help the eggs to hold their shape.
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23
Crack fresh eggs individually into a custard cup, and partially immerse cup and tip into simmering water.
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24
Cook 3-5 minutes, depending upon the doneness you desire.
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25
They will continue to cook in the oven, so I suggest cooking them slightly under-done.
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26
Carefully remove with a slotted spoon.
