Baked Eggs Florentine

Photo: flickr user norwichnuts

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

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.

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.

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.