Baked Eggs Florentine
By: Sheri Wetherell
Published: Friday, December 10, 2010 - 1:02am

Ingredients




10 ounces Frozen chopped spinach, thawed
1/2 cup Half and half
1/4 teaspoon Grated nutmeg
8 Eggs
1 cup Swiss cheese, grated
4 slc Pumpernickel rye bread, toasted

Preparation

1 Prep: 5 min, Cook: 15 min. Preheat oven to 325 F. 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. 2 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 12-15 minutes, until whites are just set and cheese is melted. Serve with toast. 3 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.