Eggs Florentine
  • 2 10 oz pkgs frozen spinach, chopped
  • 8 poached eggs
  • 1 cup Mornay sauce
  • 1/4 cup Parmesan cheese, grated
  1. Steam the spinach according to package directions. Drain thoroughly, squeezing out as much moisture as possible.
  2. Poach eggs. Place spinach in a a layer on bottom of a buttered baking dish; top with the poached eggs. Pour Mornay sauce over all and sprinkle with cheese.
  3. Broil for 5-10 minutes, or until top is brown.