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Title: Baked Eggs Florentine Categories: None Yield: 1 Servings 10 oz Frozen chopped spinach; -thawed 1/2 c Half and half 1/4 ts Grated nutmeg 8 Eggs 1 c Swiss cheese; grated 4 sl Pumpernickel rye bread; -toasted Prep: 5 min, Cook: 15 min. Preheat oven to 325øF. Place spinach in a sieve and press to squeeze out as much water as possible. Spread spinach in bottom of 4 lightly buttered shallow ramekins or individual gratin dishes. Drizzle each with 1 Tbs. half and half. Season with nutmeg and salt and pepper to taste. Carefully break 2 eggs into each dish. Drizzle with remaining milk and sprinkle with cheese. Bake 12-15 minutes, until whites are just set and cheese is melted. Serve with toast. This recipe serves 4 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 4. Posted to recipelu-digest by molony |