Eggs Florentine

Great for breakfast or brunch!

3 tablespoons butter
3 tablespoons flour
3 cups milk
1/4 teaspoon salt
1/4 teaspoon pepper
dash nutmeg
1 tablespoon onion, chopped fine
1 cup grated cheddar cheese
1 package baby spinach. steamed and patted dry
8 English muffins, split and lightly toasted
8 hard boiled eggs, sliced
parmesan cheese
bread crumbs

In a medium saucepan, melt butter. Add flour and stir for one minute. Add milk and cook until thickened. Add salt, pepper, nutmeg, onion and cheese. Stir until cheese is melted.
Place toasted English muffins on a cookie sheet. Place a few spinach leaves on muffins and sliced cooked eggs. pour cheese mixture over each muffin. Sprinkle with parmesan cheese, parsley and a dash or paprika and a dusting of bread crumbs. Broil until lightly browned.

Recipe Summary:
Yield: serves 8
Prep Time: 30 minutes
Cook Time: 15 minutes

Other recipes by The Rosewood Country Inn:
Lemon Poached Pear With Raspberry Coulis
Chilled Peach And Cantaloupe Soup
Chilled Champagne Honeydew Soup
Waffles With Bananas And A Maple Walnut Sauce
Crab Florentine
Minced Meatballs
Russian Tea Cakes
Pecan Pie Squares
Citrus Frost
Bacon-filled Cherry Tomatoes
Yankee Corn Pudding
Eggnog Muffins
Gingerbread Muffins
Winter Strawberry Muffins

Recipe Provided By:
The Rosewood Country Inn
Bradford, NH

Bradford Bed and Breakfast Inns