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. Poach eggs and set aside in warm water.
2. Butter the inside of a 9-inch pie plate or quiche dish and set aside.
3. If using fresh spinach:
   • Stem, wash well, and cook in a heavy pan until limp.
   • Drain thoroughly in a sieve, pressing to remove as much water as possible.
   • Pulse in a food processor until coarsely chopped and strain again.
4. If using frozen spinach:
   • Defrost in a sieve under hot running water.
   • Press with the back of a spoon to remove as much water as possible.
5. To make the sauce, melt 2½ tbs of butter over low heat.
6. Remove from heat, stir in flour, and whisk thoroughly.
7. Whisk in milk or half-and-half. Place over low heat and stir constantly for 8 minutes.
8. Combine half of the sauce with the spinach and add ½ tsp salt, pepper, and nutmeg in food processor and process until completely smooth.
9. Preheat broiler, placing the rack at the highest level.
10. Stir half of the Gruyere cheese into the remaining sauce.
11. Make a smooth layer of the spinach in the buttered pan.
12. With the back of a kitchen spoon, make 4 depressions that do not touch and are about 1 inch from the edge of the pan.
13. Drain the eggs and place one in each depression.
14. Divide the sauce to cover the eggs. Do not let the sauce touch the sides of the pan, as it will scorch rapidly.
15. Sprinkle the remaining cheese over the top. Place the pan on a cookie sheet and broil for 4 minutes. Serves four.