Recipe - Baked Eggs Florentine

10 ounce Frozen chopped spinach;
thawed
One half cup Half and half
One fourth teaspoon Grated nutmeg
8 Eggs
1 cup 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 1215 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 recipeludigest by molony molony@scsn.net on Feb 07, 1998