Title: Eggs Florentine
Categories: Egg Vegetable
Yield: 1 Servings
| 2 | | Packages frozen chopped spinach |
| 2 | | 3 Oz. pkgs cream cheese with chives |
| 8 | | Hard boiled eggs, shelled and halved |
| 1 | c | Shredded cheddar cheese |
| | | Salt and pepper to taste |
Cook the spinach in 1/4 cup boiling water until thawed and no lumps remain.
Remove from heat, drain VERY thoroughly. Add the cream cheese to the
spinach, stirring until it melts into the spinach and blends with spinach
to give a creamy texture. Season with salt and pepper to taste. Butter a
shallow baking pan, spoon the spinach into the pan, then arrange the halved
eggs in the mixture. Sprinkle the cheese over the contents. Place the pan
under a preheated broiler until the cheese melts. Serve immediately on
toast, with sliced tomatoes on the side. From: Sunday Breakfast: A Cookbook
for Men NittyGritty Productions Courtesy of Shareware RECIPE CLIPPER 1.0