Eggs Florentine with mushroom sauce

Recipe from: 7/5/1990 12:00:00 AM
Ingredients 10
Servings 6
Time

Ingredients

  • 8
    spinach leaves, chopped
  • 250
    g
    mushrooms, sliced
  • 30
    g
    butter or margarine
  • 15
    ml
    flour
  • 5
    ml
    salt
  • 200
    ml
    milk
  • 3
    medium potatoes, cooked and sliced
  • 6
    eggs
  • 125
    ml
    grated Cheddar cheese
  • 15
    ml
    fresh parsley, chopped
 

Method

 
1. Preheat oven to 180 ºC. 2. Cook spinach and flavour with salt and pepper. 3. Sauté mushrooms in butter or margarine. 4. Stir in flour, salt and milk. Stir until sauce thickens and remove from heat. 5. Place potatoes in a buttered shallow dish, and cover with cooked spinach and mushroom sauce. 6. Make six indentations in sauce and break an egg into each. 7. Cover with foil and bake for 10 minutes or until set. 8. Sprinkle with cheese and grill for cheese to melt. 9. Garnish with parsley and serve.
 

Read more on: bake  |  eggs  |  grill
 

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