Brunch Egg Dish Florentine

Easy and so good for you - great for kids (maybe without the mushrooms)

Mix spinach with onion , nutmeg , salt and pepper.

Saute chopped mushrooms in butter in a skillet until golden.

Mix with the spinach mixture.

Partly fill 8 individual ovenproof 6-10 ounce ramekins with the mixture.

Make a well in the center of each ramekin.

In each well , carefully place a raw egg.

Bake in an oven preheated to 350 until the yolk is set and egg white is done.

Do not overcook.

Over all 8 ramekins , pour a heated sauce made by blending the remaining white sauce with 1 cup of hollandaise , 2 tbs per ramekin.

Put under the broiler for 2 minutes.

White sauce:.

Heat 2 cups milk in a saucepan but do not boil.

Melt 4 tbs of butter in a medium-sized skillet.

Remove from the heat and stir in 4 tbs flour to make a smooth paste.

Add this paste , gradually , to the hot milk , stirring constantly until the sauce is smooth and thickened.

Season with salt and pepper to taste.

Makes 1 cup.

Hollandaise sauce:.

Beat 4 egg yolks and juice of 2 lemons in a metal bowl ove.

spinach, onion, nutmeg, salt, pepper, fresh mushrooms, butter, eggs, white sauce, hollandaise sauce