EGGS FLORENTINE

6 servings

While natives of Florence claim there is no basis for the practice, “Florentine” in a recipe title usually means that spinach is among the ingredients. In this dish, poached eggs are arranged on a bed of spinach and topped with an elegant Mornay Sauce.

¼ C. butter

3 T. all-purpose flour

½ tsp. salt

¼ tsp. pepper

2 C. half and half or milk

2 (10 oz.) pkg. frozen chopped spinach, cooked and well drained

1 T. lemon juice

12 eggs, poached

½ C. grated Parmesan cheese

In medium saucepan over low heat melt butter. Blend in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly. Blend in milk. Cook, stirring constantly, until mixture boils and thickens. Boil, stirring constantly, 1 minute. Remove from heat.

Mix spinach with lemon juice and spread over bottom of 2-quart baking dish. Arrange poached eggs on spinach. Pour white sauce over eggs. Sprinkle with cheese.

Broil 6 inches from heat until lightly browned and bubbly, 3 to 5 minutes. Serve hot.

For individual servings: Line each of six 8 to 10-ounce baking dishes or ramekins with ⅓ cup spinach. Place 2 poached eggs on spinach. Pour ⅓ cup sauce over each serving and sprinkle with 1 rounded tablespoon cheese. Broil as above.

Mornay Sauce:

2 T. butter

2 T. all-purpose flour

1¼ C. milk

½ C. shredded Swiss cheese

1 to 2 T. sauterne, white wine or lemon juice, optional

In medium saucepan melt butter. Blend in flour. Cook, stirring constantly, over medium-high heat until smooth and bubbly. Stir in liquid all at once. Cook and stir until mixture boils and thickens. Remove from heat. Stir in Swiss cheese until melted. Stir in sauterne, if desired.

Jumbo	Extra Large	Large	Medium	Small	Pee Wee
30 oz.	27 oz.	24 oz.	21 oz.	18 oz.	15 oz