Eggs Germaine Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
4 tbsp: Butter (or marg.), divided
1/4 cup: Flour, all-purpose
2 cup: Milk,
1 tsp: Salt, divided
1/4 tsp: Pepper,
1/4 tsp: Nutmeg, ground
10 ounce: Spinach, frozen chopped
8: Eggs, hard-cooked
2 tbsp: Cheese, Parmesan, grated
Hot toast points,
Directions:
Melt 2 tablespoons butter in skillet over low heat; blend in flour.
Add milk and cook, stirring constantly, until thickened and bubbly.
Add 1/2 teaspoon salt, pepper, and nutmeg; set sauce aside.
Cook spinach, according to package directions; drain well and set
aside.
Cut hard-cooked eggs in half lengthwise; remove yolks. Mash yolks;
combine with spinach and 1/2 teaspoon salt. Stuff whites with spinach
mixture, placing filled eggs in a 1-1/2 quart shallow baking dish.
Pour sauce over eggs. Sprinkle with Parmesan cheese and dot with
remaining butter. Broil for 5 minutes or until lightly browned. If
desired, serve over hot toast points.
SOURCE: Southern Living Magazine, April 1974. Typos by Nancy Coleman.
Source from luhu.jp
Add milk and cook, stirring constantly, until thickened and bubbly.
Add 1/2 teaspoon salt, pepper, and nutmeg; set sauce aside.
Cook spinach, according to package directions; drain well and set
aside.
Cut hard-cooked eggs in half lengthwise; remove yolks. Mash yolks;
combine with spinach and 1/2 teaspoon salt. Stuff whites with spinach
mixture, placing filled eggs in a 1-1/2 quart shallow baking dish.
Pour sauce over eggs. Sprinkle with Parmesan cheese and dot with
remaining butter. Broil for 5 minutes or until lightly browned. If
desired, serve over hot toast points.
SOURCE: Southern Living Magazine, April 1974. Typos by Nancy Coleman.
Source from luhu.jp