7
Mar
Recipe – Florentine Egg Cups
FLORENTINE EGG CUPS

Florentine Egg Cups – Yummy!
Serving size: 2 egg cups per guest
Preheat oven to 350 degrees
Ingredients:
Softened butter or margarine
1 slice of soft bread per cup
1 egg per cup
Fresh baby spinach
Cheese Sauce – recipe below
Directions:
- Use large 6 ounce muffin cups
- Generously grease each cup needed with non-stick spray (2 cups per person)
- Cut the crusts off of the bread
- Use rolling pin to flatten out the bread making it very thin
- Spread each slice on both sides with softened butter or margarine
- Gently press each slice of bread into a muffin cup
- Line the bread with the baby spinach overlapping each piece
- Drop one egg into each muffin cup
- Season with salt and pepper to taste
- Bake in preheated oven for 15-18 minutes, just until the whites are set and yolks are still soft, be careful to not overcook.
CHEESE SAUCE: While eggs are cooking make Cheese Sauce: Makes enough cheese sauce for 4-5 servings. Can be easily doubled.
1 T. butter
1 T. flour
¾ cup milk
1/2 – ¾ cup grated cheddar cheese
Salt and pepper to taste
- Melt butter
- Add flour and cook for few minutes until bubbly
- Add milk and stir until smooth
- Add cheese and cook over medium heat until thick
- Season with salt and pepper
- Prepare plates with a bed of fresh spinach or if you prefer slightly wilted spinach.
- When eggs are done but still wiggly carefully lift them out of muffin cups and place on the bed of spinach.
- Spoon cheese sauce over the eggs
- Garnish with cayenne pepper
- Serve with Sugar Bacon