Florentine Eggs in Casseroles
Chop cooked spinach very fine and season with butter and salt. Put 1 tablespoon spinach in each buttered individual casserole, sprinkle with 1 teaspoon grated Parmesan cheese, and slip into each an egg. Cover each egg with ½ teaspoon grated Parmesan cheese and 1 teaspoon Bechamel sauce.
Bake until the eggs are set, and serve immediately. This makes a delicious entree.