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.