Florentine Eggs in Casserole
- Spinach, cooked and finely chopped
- Parmesan cheese, grated
- Eggs
- Bechamel sauce
- Cheese, grated
- Salt
- Butter
Season spinach with salt and butter. Put 1 Tbsp spinach in each buttered individual casserole. Sprinkle with 1 Tbsp parmesan cheese and slip into each an egg. Cover each egg with 1 Tbsp Bechamel sauce and 1/2 Tbsp cheese. Bake until eggs are set. Serve immediately and your guests will love it.
Submitted by May 31, 2009
15 min
30 min
45 min