Comfort food, indeed, and sort of an adult spin on the creamed vegetables that were an ubiquitous part of holiday meals in my family - although creamed pearl onions were the standard fare.
(It's now 5:20 and dark, so the picture quality from my cell phone is getting a bit dicey. But I think it's clear enough to see what's going on)
Eggs Florentine
(adapted from the Fannie Farmer Boston Cooking School 1913 Meal-a-Day recipe cards)
Serves 2
I bunch fresh spinach
2 eggs
4T shredded Parmesan
1/3 c bechamel sauce
dash paperika
dash nutmeg
Preheat oven to 350F. Grease a small shallow casserole.
Cook the spinach. Cool and chop.
Put into the casserole and make two depressions. Put 1T Parmesan into each depression. Crack open an egg into each depression. Sprinkle 1T Parmesan and put about a teaspoon of the sauce over each egg. Pour the rest of the sauce over the spinach around the eggs.
Cover and bake until set (approx. 15 min.). Put 1 egg and 1/2 of the spinach in each of two dishes. dust the egg with paprika; sprinkle nutmeg around on the spinach. Serve hot.
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