Oeufs a La Florence - Eggs Florentine |
|
 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
A delicious, from-scratch classic from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate. Ingredients:
2 quarts spinach |
4 tablespoons butter |
1/2 teaspoon pepper |
1 teaspoon salt |
6 eggs |
1/2 cup tomato sauce |
Directions:
1. Wash spinach; cook, drain and add butter and seasonings.
2. Spread in a shallow baking dish and place eggs on top at equal intervals.
3. Bake in preheated oven at 350F until eggs are set.
4. Serve with tomato sauce.
|
|