Eggs germaine
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Butter (or marg.); divided |
| ¼ | cup | Flour, all-purpose |
| 2 | cups | Milk |
| 1 | teaspoon | Salt; divided |
| ¼ | teaspoon | Pepper |
| ¼ | teaspoon | Nutmeg, ground |
| 10 | ounces | Spinach; frozen chopped |
| 8 | Eggs, hard-cooked | |
| 2 | tablespoons | 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 ½ 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 ½ teaspoon salt. Stuff whites with spinach mixture, placing filled eggs in a 1-½ 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.
Submitted By NANCY COLEMAN On 02-12-95