Baked Eggs Florentine
INGREDIENTS
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In order for the eggs to cook properly, it is critical to add them to the hot filling–lined ramekins quickly. Use 6-ounce ramekins with 3 1?4-inch diameters, measured from the inner lip. It is imperative to remove the eggs from the oven just afte
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Ingredients
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2tablespoons unsalted butter
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1 large shallot, minced
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1tablespoon all-purpose flour
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3/4cup half-and-half
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10ounces frozen spinach, thawed and squeezed dry
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2ounces Parmesan cheese, grated (1 cup)
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Salt and pepper
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1/8teaspoon dry mustard
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1/8teaspoon ground nutmeg
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Pinch cayenne pepper
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Vegetable oil spray
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6 large eggs
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