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
  aside.
  
  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.