EGGS FLORENTINE

EGGS FLORENTINE 6 baked patty shells, buy at store or serve on toasted buns 3/4 c. cooked, chopped spinach 1 tbsp. butter 1 tsp. lemon juice 1/4 tsp. salt 1/8 tsp. pepper Mornay sauce see recipe 6 poached eggs 1 tbsp. grated Parmesan cheese

Heat spinach and butter and stir in lemon juice and salt and pepper. Make a layer of spinach mixture at bottom of each baked shell. Spoon 1 tbsp. Mornay sauce over spinach and place a poached egg on top. Fill shells with remaining sauce. Sprinkle with cheese. Bake in preheated 350 degree oven for 15 minutes.

MORNAY SAUCE: 3 tbsp. butter 1/2 tsp. salt 3 tbsp. flour 1/8 tsp. pepper 1 c. hot milk 2 tbsp. grated Swiss cheese 2 tbsp. grated Parmesan

Make roux with butter and flour. Add salt and pepper. With whisk add milk and continue to heat over low flame. When it begins to thicken add cheeses. Continue to stir if lumps and sticks quickly. For richer sauce use half and half or heavy cream.

#egg #florentine #spinach