Eggs Florentine

1. 1

   In a saucepan melt the butter, add the flour and stir with a wire whisk until blended.

2. 2

   Meanwhile, bring the milk and cream to a boil and add all at once to the butter-flour mixture, stirring vigorously with the whisk until thickened.

3. 3

   Season with salt and pepper.

4. 4

   Combine the hot drained spinach with 1/2 cup of the sauce and season with nutmeg.

5. 5

   Pour the spinach mixture into a shallow casserole and arrange the eggs on top.

6. 6

   Spoon the remaining sauce over the eggs, sprinkle with Parmesan cheese and brown lightly under a broiler; or bake in a preheated 400F oven until brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.