Eggs Florentine

Sauteed Spinach, recipe follows
Mornay Sauce, recipe follows
2 English muffins, split
Butter for English muffins
4 large eggs
1 tablespoon white vinegar
1 teaspoon salt
Freshly ground black pepper
2 tablespoons finely chopped fresh parsley leaves

Preheat oven to 200 degrees F.

Prepare the Sauteed Spinach and the Mornay Sauce; keep warm while you prepare the remaining components.

Poach the eggs: break the eggs into individual saucers or cups. Fill a medium skillet halfway with water. Add the vinegar and salt and bring to a boil. Pour eggs into water, cover the skillet and remove from the heat. Allow to sit 4 to 5 minutes. Meanwhile toast the English muffins; butter lightly. When the eggs are ready, place 2 English muffins halves, face up, on 2 dinner plates and top each with some of the sauteed spinach. Remove the eggs from the skillet with a slotted spoon and gently place on top of the spinach and English muffins. Season with salt and freshly ground black pepper, to taste. Ladle some of the Mornay Sauce over the eggs and spinach, garnish with parsley, and serve.

Sauteed Spinach:
2 tablespoons unsalted butter
2 tablespoons finely chopped shallots
1 pound spinach, washed, tough stems removed
Salt and freshly grated white pepper
Pinch grated nutmeg

Melt the butter in a large skillet over medium-high heat. Add the shallots and saute for 1 minute. Add the spinach and saute, stirring to wilt and combine with the shallots. Season with salt and freshly ground pepper and a pinch freshly ground nutmeg, to taste.

Mornay Sauce:
1 tablespoon butter
1 1/2 tablespoons all-purpose flour
1 cup milk
1/8 teaspoon salt
Pinch white pepper
Pinch freshly grated nutmeg
1 ounce grated cheese, such as Swiss, Gruyere, or Emmenthaler

In a small saucepan melt the butter over medium-high heat. Add the flour and cook, stirring constantly, until the roux is pale yellow and frothy, about 1 minute. Do not allow the roux to brown. Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes. Reduce the heat to a simmer and season with the salt, pepper and nutmeg. Allow to simmer for 2 to 3 minutes. Stir in the cheese and whisk until melted. If the sauce seems too thick, thin with a little milk.

Use sauce immediately or refrigerate, surface covered with plastic wrap, for several days in the refrigerator.

Yield: about 1 cup