Eggs Side dish
Last updated 6/12/2012 12:57:19 AM. Recipe ID 19818. Report a problem with this recipe.
Title: Eggs germaine
Categories: Sidedish, Eggs
Yield: 6 Servings
4 tb Butter (or marg.); divided
1/4 c Flour, all-purpose
2 c Milk
1 ts Salt; divided
1/4 ts Pepper
1/4 ts Nutmeg, ground
10 oz Spinach; frozen chopped
8 Eggs, hard-cooked
2 tb Cheese, Parmesan; grated
Hot toast points
Melt 2 tablespoons butter in skillet over low heat; blend in flour.
Add milk and cook, stirring constantly, until thickened and bubbly.
Add 1/2 teaspoon salt, pepper, and nutmeg; set sauce aside.
Cook spinach, according to package directions; drain well and set
Cut hard-cooked eggs in half lengthwise; remove yolks. Mash yolks;
combine with spinach and 1/2 teaspoon salt. Stuff whites with spinach
mixture, placing filled eggs in a 1-1/2 quart shallow baking dish.
Pour sauce over eggs. Sprinkle with Parmesan cheese and dot with
remaining butter. Broil for 5 minutes or until lightly browned. If
desired, serve over hot toast points.
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