Eggs Piquant Florentine At Cumberland Falls

• 2/3 cup mayonnaise
• Dash salt
• 1/8 tsp. pepper
• 1 tsp. Worcestershire sauce
• 1/2 tsp. onion
• 1/4 cup milk
• 1 cup sharp New York Cheddar grated
• 1 bag baby spinach washed and dried
• 6 eggs

Butter six custard cups or ramekins. In a saucepan combine the mayonnaise, salt, pepper, Worcestershire sauce, and onion. Add the milk gradually blending until smooth. Add the cheese and cook over low heat stirring constantly for about 5 minutes until thick and smooth. Place a small amount of the sauce in the bottom of the custard cup or ramekin. Cover with about 3 tablespoons of Spinach and break an egg (or two, if you would prefer) into the cup or ramekin. Cover up the egg with 2 tablespoons of the sauce and if you use two eggs maybe a little more. Add a little sprinkle of the remainder of the grated cheese if you would like or some bread crumbs are nice as an alternative.

Bake in a 350 Degree oven for 15-30 minutes for ramekins. One would need slightly less time if baked in a custard cup. Maple-Pecan Bacon: This bacon is habit forming. Beware! 8 slices of thick cut good quality bacon, 1/4 cup real maple syrup, 1 cup finely chopped pecans. Pre-cook bacon on rack at 350 degrees until very nearly done. Drain all excess grease. Brush the bacon with the maple syrup with a pastry brush. Press on pecans. Place bacon on a baking pan coated with Pam. Bake at 350 degrees for about 3-5 minutes. Alert: Once the maple syrup is on the bacon, it will burn readily so watch it carefully. This stuff is addictive!