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Eggs Florentine

Eggs Florentine

Oxmoor House JANUARY 1984

  • Yield: 8 servings

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

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.

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.

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.

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

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.

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