Title: Eggs Germaine
Categories: Side Eggs
Yield: 6 Servings

4	tb	Butter (or marg.); divided
1/4	c	Flour, all-purpose
2	c	Milk
1	ts	Salt; divided
1/4	ts	Pepper
1/4	ts	Nutmeg, ground
10	oz	Spinach; frozen chopped
8		Eggs, hard-cooked
2	tb	Cheese, Parmesan; grated
		Hot toast points

Melt 2 tablespoons butter in skillet over low heat; blend in flour. Add milk and cook, stirring constantly, until thickened and bubbly. Add 1/2 teaspoon salt, pepper, and nutmeg; set sauce aside.

Cook spinach, according to package directions; drain well and set aside.

Cut hard-cooked eggs in half lengthwise; remove yolks. Mash yolks; combine with spinach and 1/2 teaspoon salt. Stuff whites with spinach mixture, placing filled eggs in a 1-1/2 quart shallow baking dish.

Pour sauce over eggs. Sprinkle with Parmesan cheese and dot with remaining butter. Broil for 5 minutes or until lightly browned. If desired, serve over hot toast points.

SOURCE: Southern Living Magazine, April 1974. Typos by Nancy Coleman.

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