Captain Jefferds Inn Baked Eggs Florentine
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2/3 cup mayonnaise

¼ tsp. salt

1/8 tsp. pepper

1 tsp. Worcestershire sauce

½ tsp. grated onion (or the equivalent amount dried minced onion)

½ cup milk –thin as needed

1 - 1¼ cups grated sharp Cheddar cheese

2 10-ounce packages frozen spinach, cooked and well drained

8 eggs

Paprika for garnish

 

Butter 4 ramekins (or use 8 custard cups).  In a saucepan combine the mayonnaise, salt, pepper, Worcestershire sauce, and onion.  Add the milk gradually, blending with a whisk until smooth.  Add the cheese and cook over low heat, stirring constantly for 5 minutes, until the cheese melts and the mixture is thick and smooth.

 

Place a small amount of the sauce in the bottom of each ramekin-spread to cover surface.  Divide spinach into the four dishes.  Break two eggs into each ramekin and cover with sauce.  Sprinkle with additional cheese and paprika if desired.

 

Bake in a 350° oven for approximately 20 minutes or until the eggs are the desired consistency