Eggs Florentine

Directions

1. 1
   Bring 2 inches of water to a boil in a 9-inch saucepan.
2. 2
   Break each egg into a demitasse cup with a rounded bottom.
3. 3
   Smoothly pour eggs into water, and poach 2 to 3 minutes, until as firm as desired.
4. 4
   Remove with a slotted spoon to a bowl of warm water.
5. 5
   If using fresh spinach, stem, wash well and cook in a heavy pan until limp.
6. 6
   Drain thoroughly in a sieve, pressing to remove as much water as possible.
7. 7
   Pulse in a food processor until coarsely chopped, and strain again.
8. 8
   If using frozen spinach, defrost in a sieve under hot running water.
9. 9
   Press with the back of a spoon to remove as much water as possible.
10. 10
    Butter inside of 9-inch pie plate or quiche dish with 1/2 teaspoon butter.
11. 11
    To make the sauce, melt butter over low heat.
12. 12
    Remove from heat, and stir in flour.
13. 13
    Whisk thoroughly.
14. 14
    Whisk in milk or half-and-half.
15. 15
    Stir into the corners to incorporate any bits of flour and butter, and whisk again.
16. 16
    Place over low heat, and whisk and stir constantly for 8 minutes.
17. 17
    Put in food processor, and process until completely smooth.
18. 18
    Combine half the sauce with spinach, 1/2 teaspoon salt, pepper and pinch of nutmeg.
19. 19
    Preheat broiler, placing rack at highest level.
20. 20
    Stir 1/2 cup cheese into remaining sauce.
21. 21
    Make a smooth layer of the spinach in the buttered pan.
22. 22
    With the back of a kitchen spoon make 4 depressions that do not touch and that are about 1 inch from the edge of the pan.
23. 23
    Drain eggs.
24. 24
    Place one in each depression.
25. 25
    Divide sauce to cover eggs.
26. 26
    Do not let sauce touch sides of pan.
27. 27
    Sprinkle remaining cheese all over the top.
28. 28
    Place pan on a cookie sheet, and broil 4 minutes.