Florentine Eggs

Innkeepers Al and Lisa Fittipaldi
Beauregard House
San Antonio, Texas


2 packages frozen chopped spinach
3 ounces cream cheese
1 teaspoon nutmeg
4 eggs
2 cups grated cheddar cheese
4 tablespoons grated parmesan cheese
1 tomato (for garnish)

Preheat oven to 375 degrees. Combine the spinach and cream cheese and blend
well until smooth. Add nutmeg and salt and pepper to taste. Distribute
mixture into 4 individual gratin dishes. Make a slight indentation in the
center of each dish and carefully break 1 egg into each dish. Cover with
grated cheeses and bake uncovered until the eggs are set and cheese is
melted and crusty. Cook about 20 minutes. If using a convection oven reduce
heat to 350 and extend cooking time by 10 minutes. Garnish with sliced
tomatoes. Serves 4.



Peg Shambo
Davenport, Iowa



--
Rec.food.recipes is moderated by Patricia D Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/