Eggs Florentine

Ingredients

• 6 large eggs 
• 6  muffins split english toasted
• 3 tablespoons flour all-purpose
• 0.1 teaspoon ground pepper red
• 0.3 teaspoon coarse ground pepper black
• 2 cups milk 1% low-fat
• 0.3 teaspoon paprika 
• 1.5 ounces parmesan cheese fresh grated
• 0.3 teaspoon salt 
• 30 ounce pkt spinach frozen dry thawed drained chopped

Equipment

• sauce pan
• oven
• whisk
• baking pan

Directions

1. Preheat oven to 35
2. Press spinach into the bottom of a 13 x 9-inch baking dish coated with cooking spray. Form 6 (3-inch) indentations in spinach layer using the back of a spoon or bottom of a large custard cup. Break an egg into each indentation.
3. Combine flour, salt, and red pepper in a medium saucepan. Gradually add the milk, stirring with a whisk until blended.
4. Place milk mixture over medium heat, and cook until thick (about 8 minutes), stirring constantly.
5. Remove from heat; add cheese, stirring until cheese melts.
6. Pour cheese sauce over eggs and spinach; sprinkle with paprika.
7. Bake at 350 for 25 minutes or until egg yolks are almost set.
8. Cut spinach-egg mixture into 6 portions; serve each portion over 2 English muffin halves, and sprinkle with black pepper.