Eggs florentine

Yield: 1 Servings

Measure Ingredient
2 eaches Packages frozen chopped spinach
2 eaches 3 Oz. pkgs cream cheese with chives
8 eaches Hard boiled eggs, shelled and halved
1 cup Shredded cheddar cheese
Salt and pepper to taste

Cook the spinach in ¼ cup boiling water until thawed and no lumps remain. Remove from heat, drain VERY thoroughly. Add the cream cheese to the spinach, stirring until it melts into the spinach and blends with spinach to give a creamy texture. Season with salt and pepper to taste. Butter a shallow baking pan, spoon the spinach into the pan, then arrange the halved eggs in the mixture. Sprinkle the cheese over the contents. Place the pan under a preheated broiler until the cheese melts. Serve immediately on toast, with sliced tomatoes on the side. From: Sunday Breakfast: A Cookbook for Men NittyGritty Productions Courtesy of Shareware RECIPE CLIPPER 1.0

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