Eggs Florentine

TinyArtist

Eggs Florentine

3 Tbs (45 ml) butter
3 Tbs (45 ml) finely chopped shallot or onion
3 Tbs (45 ml) all-purpose flour
1 1/2 cups (375 ml) heavy cream, half-and-half, or milk
A grating of fresh nutmeg
Salt and freshly ground pepper to taste
2 cups (500 ml) finely chopped cooked fresh or frozen spinach, squeezed dry
4-6 poached eggs
1/4 cup (60 ml) freshly grated Parmesan cheese
1/4 cup (60 ml) bread crumbs

Heat the butter in a small saucepan over moderate heat and saute the shallot for 5 minutes. Stir in the flour and cook, stirring constantly, for 3 minutes. Stir in the cream and bring to a boil, stirring frequently. Season with nutmeg, salt, and pepper. Combine 1/3 of the sauce with the spinach and spread into the bottom of a small buttered baking dish. Arrange the poached eggs on the bed of spinach and spoon the remaining sauce over the eggs. Sprinkle with the grated Parmesan and bread crumbs and place under a preheated broiler. Cook until lightly browned on top and serve immediately. Serves 4 to 6.