Eggs Florentine

Recipe from Oxmoor House

More From Oxmoor House


Ingredients

  • 4 pounds fresh spinach
  • 8 eggs
  • Salt to taste
  • 1 (13-ounce) can evaporated milk
  • 8 ounces process American cheese
  • 2 cups buttered soft breadcrumbs
  • 4 cups cooked, mashed potatoes

Preparation

  1. Remove stems from spinach; wash leaves thoroughly in lukewarm water. Place in a Dutch oven (do not add water). Cook over high heat 3 to 5 minutes. Drain spinach well; chop.
  2. Divide spinach evenly into eight 10-ounce custard cups. Carefully break 1 egg on top of spinach in each cup. Sprinkle each with salt; set aside.
  3. Combine milk and cheese in top of a double boiler. Cook over boiling water, stirring occasionally, until cheese melts. Pour cheese sauce over eggs; top with buttered breadcrumbs.
  4. Place custard cups in two 13- x 9- x 2-inch baking pans, and pour hot water into pans to a depth of 1/2 inch. Bake at 350° for 25 minutes
  5. Place custard cups on a baking sheet. Pipe mashed potatoes around edges of custard cups. Broil 6 inches from heating element 2 minutes or until potatoes are browned. Serve immediately.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Eggs Florentine Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy