Shirred Eggs En CrouteFrom THE EMPRESS OF LITTLE ROCK
- 1 pkg. puff pastry shells
- 1-10oz. pkg. frozen spinach- thawed, drained, & chopped
- bacon, cooked & chopped
- 1/2 c. cheese sause; made of 1/2 cup of milk, 1 heaping Tbls. flour, & 1/2 cup of cheddar
Mix cheese, milk, & flour. Heat to thicken, stirring constantly. Add cheddar. Set aside. Bake pastries as directed. Scoop out center. Mix bacon with spinach & add to cheese sauce. Put sauce inside pastry shell.
Bring two (2) cups of water to boil. Break four (4) eggs into a small bowl. Swirl water with spoon and slip eggs into center. Allow to cook slowly (3-4mins), until white is cooked but yolk is still runny. Scoop out eggs & place in “spinach nest”. Top with hollandaise sauce & serve.