EGGS FLORENTINE

EGGS FLORENTINE

2 bunches spinach, blanched
2 teaspoons shallots, finely diced
1 cup Cream Sauce,
Salt and pepper, to taste
8 large California Fresh Eggs
1 cup shredded Gruyère

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

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