Eggs Florentine

Name: Eggs Florentine
Ingredients: 4 pounds fresh spinach; 8 eggs; Salt to taste; 1 (13-ounce) can evaporated milk; 8 ounces process American cheese; 2 cups buttered soft breadcrumbs; 4 cups cooked, mashed potatoes

7 ingredients

5 steps

Ingredients

4 pounds fresh spinach
8 eggs
Salt to taste
1 (13-ounce) can evaporated milk
8 ounces process American cheese
2 cups buttered soft breadcrumbs
4 cups cooked, mashed potatoes

Directions

1

Remove stems from spinach; wash leaves thoroughly in lukewarm water. Place in a Dutch oven (do not add water). Cook over high heat 3 to 5 minutes. Drain spinach well; chop.
2

Divide spinach evenly into eight 10-ounce custard cups. Carefully break 1 egg on top of spinach in each cup. Sprinkle each with salt; set aside.
3

Combine milk and cheese in top of a double boiler. Cook over boiling water, stirring occasionally, until cheese melts. Pour cheese sauce over eggs; top with buttered breadcrumbs.
4

Place custard cups in two 13- x 9- x 2-inch baking pans, and pour hot water into pans to a depth of 1/2 inch. Bake at 350° for 25 minutes
5

Place custard cups on a baking sheet. Pipe mashed potatoes around edges of custard cups. Broil 6 inches from heating element 2 minutes or until potatoes are browned. Serve immediately.