Florentine Eggs
 
innkeepers al and lisa fittipaldi 
beauregard house 
san antonio, texas 
 
 
2   packages frozen chopped spinach
3 oz.  cream cheese
1 tsp  nutmeg
4   eggs
2 cup  grated cheddar cheese
4 Tbsp  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 
jazzie0...@mchsi.com 
 
 
-- 
(ID: 6587) Mirror: rec.food.recipes: Sat, Aug 14, 2004


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