Florentine Eggs

By Grandmax4

Add some color to your brunch service by adding spinach and a splash of Mornay Sauce(named after the Duke of Mornay). You can cook eggs directly on the bed of spinach or you can use Poached Eggs which will speed up the cooking process, since all you need to do is broil for a few minutes to melt the cheese.

Ingredients

• 1 cup Mornay Sauce
• 2 lbs. fresh spinach, washed,
• large stalks removed
• 8 eggs
• 1 oz Gruyère cheese, coarsely
• grated

Preparation

Step 1

1. Preheat oven to 425°F. Prepare a large baking dish or four
individual shallow baking dishes by lightly greasing.

2. Melt the butter in a large skillet over medium heat and
add all the spinach, tossing as it begins to wilt. Cover, and
cook for 1 minute. Transfer to a colander and press out
any liquid. Melt the remaining butter in the same large
pan.

3. Spoon the spinach into the baking dish/dishes. Gently
crack the eggs on top of the mixture, pouring mornay
sauce on top, then the remaining cheese, and salt and
pepper.

4. Bake in the oven for 15–20 minutes, until eggs are cooked
and cheese has melted. You can finish under the broiler
for a couple of minutes to make a crisp crust.