Eggs Florentine

Ingredients

• 4 large poached eggs
• 2 lb fresh spinach or 1.5 pkg frozen spinach, thawed
• 3 tbs butter
• 40 g C flour
• 2 C half-and-half
• ½ tsp salt
• ¼ tsp pepper
• pinch of nutmeg
• 170 g (6 oz) Gruyere cheese, shredded

Directions

1. Prep Eggs & Dish: Poach eggs and hold in warm water. Butter a 9" pie or quiche dish.
2. Prep Spinach:
   • Fresh: Stem, wash, cook until wilted; drain well, pulse coarsely, and drain again.
   • Frozen: Defrost in a sieve under hot water; press out as much liquid as possible.
3. Make Sauce: Melt butter over low heat. Remove from heat, whisk in flour, then whisk in milk or half-and-half. Return to low heat and stir constantly for about 8 minutes until smooth.
4. Blend Spinach: Combine half the sauce with spinach, salt, pepper, and nutmeg in a food processor; process until completely smooth.
5. Broil Prep: Preheat broiler with rack at the highest level.
6. Finish Sauce: Stir half the Gruyère into the remaining sauce.
7. Assemble: Spread spinach mixture evenly in the buttered dish. Make four shallow depressions. Drain eggs and place one in each depression.
8. Top & Broil: Spoon sauce over eggs (keep sauce off pan edges). Sprinkle with remaining cheese. Place dish on a cookie sheet and broil for about 4 minutes.
9. Serve: Serve immediately.