Baked Eggs Florentine

Name: Baked Eggs Florentine
Ingredients: In order for the eggs to cook properly, it is critical to add them to the hot filling–lined ramekins quickly. Use 6-ounce ramekins with 3 1?4-inch diameters, measured from the inner lip. It is imperative to remove the eggs from the oven just afte; Ingredients; 2tablespoons unsalted butter; 1 large shallot, minced; 1tablespoon all-purpose flour; 3/4cup half-and-half; 10ounces frozen spinach, thawed and squeezed dry; 2ounces Parmesan cheese, grated (1 cup); Salt and pepper; 1/8teaspoon dry mustard; 1/8teaspoon ground nutmeg; Pinch cayenne pepper; Vegetable oil spray; 6 large eggs

Baked Eggs Florentine was pinched from <a href="http://www.americastestkitchen.com/recipes/detail.php?docid=38484&social=true&network=fb&extcode=N00ASF100" target="_blank">www.americastestkitchen.com.</a>

INGREDIENTS

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In order for the eggs to cook properly, it is critical to add them to the hot filling–lined ramekins quickly. Use 6-ounce ramekins with 3 1?4-inch diameters, measured from the inner lip. It is imperative to remove the eggs from the oven just afte

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Ingredients

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2tablespoons unsalted butter

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1 large shallot, minced

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1tablespoon all-purpose flour

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3/4cup half-and-half

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10ounces frozen spinach, thawed and squeezed dry

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2ounces Parmesan cheese, grated (1 cup)

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Salt and pepper

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1/8teaspoon dry mustard

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1/8teaspoon ground nutmeg

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Pinch cayenne pepper

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Vegetable oil spray

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6 large eggs

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