I can't remember who asked for this, but here's my recipe:


Eggs Florentine
Makes 4 servings


1/2 lb spinach, cooked (about 2 ½ cups or 2 -9oz frozen packages) and well drained
4 eggs
3 tb butter
2 tb onion, chopped
1 cup Morney sauce (recipe below)

Heat butter in skillet. Add onions and cook until translucent. Add spinach and toss until mixed.
Place in a baking dish or 4 small individual oven-proof dishes. Make a hollow for the 4 eggs in the spinach mixture and slip 1 egg into each hollow. Cover with mornay sauce and bake at 350 deg for 10 minutes or till eggs are set.



Mornay Sauce
Makes 1 cup


2 tb butter
2 tb fresh parsley, chopped finely
2 tb scallions, chopped finely
1 cup heavy cream
1/4 Cup Swiss cheese, grated
1/4 Cup Parmesan cheese, grated
1 tb vermouth (optional)
Salt
Cayenne pepper (optional)

Melt butter in a heavy saucepan, saute parsley and scallions for one minute. Blend in cream and bring just to boiling. Let slowly simmer for about 5 mins. Add cheeses while stirring, until melted. Add vermouth, season with salt and cayenne to taste.



Always eat your veggies first!

[This message was edited by Brightlady on 09-05-03 at 01:15 PM.]

Brighty, this sounds heavenly

Blessings!
Sharron
Author of "Low Carb Cooking at Sharron's Place," and "Extreme Lo-Carb Cuisine" to be released in December

www.thelowcarbcook.com

Drooling! Drooling!

Char

Don't squat with yer spurs on!

B.L.
Sounds excellent
Rob (wo ate dinner at 5:00 and is now starving at 11:00).

I can't wait to try this for Sunday Brunch!

Yum--I make a simpler version of this for breakfast in the morning, but you have reminded me of how good mornay sauce is!