Baked Eggs Florentine
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
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