June Recipe
UOVE ALLA FLORENTINA
EGGS FLOROENTINE
2 tablespoons butter
2 tablespoons flour
1-cup milk (or half & half)
1 teaspoon Worcestershire sauce
¼ teaspoon nutmeg
Salt & pepper to taste
2 cups cooked and chopped spinach
8 hard boiled eggs, thinly sliced
2 cups fine Italian seasoned breadcrumbs
1 cup grated Romano cheese
½ cup parsley
1/8 cup minced garlic
½ cup olive oil
½ teaspoon pepper
2 eggs
Melt butter in saucepan and stir in flour over low heat. Slowly whisk in milk, or half & half, making sure mixture does not lump or stick to the bottom of pan as mixture heats and begins to bubble. Stir constantly, when mixture begins to thicken and Worcestershire sauce, nutmeg, and salt and pepper to taste. Set aside.
Drain spinach until most of liquid is gone and place in lightly greased or oiled baking dish. Cover with slices of hardboiled eggs. In another bowl combine breadcrumbs, grated cheese, chopped parsley minced garlic olive oil, pepper and 2 raw eggs. This mixture should be a coarsely textured mixture. Sprinkle one half of the breadcrumb mixture over eggs. Put the white sauce evenly over the top of the mixture in baking dish then cover with rest of breadcrumb mixture. Cook in oven until the topping is golden brown. (about 15 minutes) Be careful not to burn! Serves 4