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Baked Eggs Florentine

10 oz Frozen chopped spinach; thawed
1/2 c Half and half
1/4 ts Grated nutmeg
8 Eggs
1 c Swiss cheese; grated
4 sl Pumpernickel rye bread; toasted


Preheat oven to 325 degrees 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.




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