Eggs Florentine with mushroom sauce

Name: Eggs Florentine with mushroom sauce
Yield: 6 servings
Cuisine: Bake
Ingredients: 8.00 spinach chopped; 250.00 g mushrooms sliced; 30.00 g butter or margerine; 15.00 ml flour; 5.00 ml salt; 200.00 ml milk; 3.00 potatoes boiled, sliced; 6.00 eggs; 125.00 ml cheddar cheese grated; 15.00 ml fresh parsley chopped

6 servings

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Eggs

By Food24 November 03 2009

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Ingredients (10)

8.00	spinach — chopped
250.00 g	mushrooms — sliced
30.00 g	butter — or margerine
15.00 ml	flour
5.00 ml	salt
200.00 ml	milk
3.00	potatoes — boiled, sliced
6.00	eggs
125.00 ml	cheddar cheese — grated
15.00 ml	fresh parsley — chopped

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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.