Eggs Florentine
Posted by: Shaz Tue, 27 Apr 2004, at 6:55 p.m.
Source: California Egg Commission Sauces


2 bunches spinach -- blanched
2 teaspoons shallots -- finely diced
1 cup Cream Sauce -- see recipe

Salt and pepper -- to taste
8 large California Fresh Eggs
1 cup shredded Gruyère

Sauté spinach with shallots. Add 1/2 cup cream sauce, salt and pepper and blend. Arrange on bottom of four serving dishes.

Poach eggs; set on top of spinach. Top each set of eggs with remaining cream sauce. Garnish with shredded Gruyère cheese.