Eggs FlorentineCooking Light

3 (10-ounce) packages frozen chopped spinach, thawed, drained, and
squeezed dry
Cooking spray
6 large eggs
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon ground red pepper
2 cups 1% low-fat milk
1/3 cup (11/2 ounces) grated fresh Parmesan cheese
1/4 teaspoon paprika
6 English muffins, split and toasted
1/4 teaspoon coarse ground black pepper

Preheat oven to 350°. 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. Combine flour, salt, and red
pepper in a medium saucepan. Gradually add the milk, stirring with a
whisk until blended. Place milk mixture over medium heat, and cook until
thick (about 8 minutes), stirring constantly. Remove from heat; add
cheese, stirring until cheese melts. Pour cheese sauce over eggs and
spinach; sprinkle with paprika. Bake at 350° for 25 minutes or until egg
yolks are almost set. Cut spinach-egg mixture into 6 portions; serve
each portion over 2 English muffin halves, and sprinkle with black
pepper.
Yield: 6 servings.

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