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Eggs Florentine with Mornay Sauce

1 1/2 lbs spinach
1/4 cup butter
salt and pepper
1/4 cup fresh grated parmesan

Wash spinach and cook until wilted. Drain well.
Cook spinach in 1/4 cup butter until almost dry.
Put spinach in shallow baking dish (or individual ramekins).
Make 6 hollows (nests) in spinach.
Slip egg into each hollow (or nest).
Season with salt and pepper.
Pour mornay sauce over the eggs. (see recipe below for mornay sauce).
Sprinkle with parmesan.
Bake until the eggs are set and the top a bubbly brown. I cook at 400 degrees.

Mornay Sauce

2 tbsps. butter
2 tbsps. flour
1 cup milk
1/4 cup grated parmesan cheese OR
2 tbsps. grated parmesan cheese & 2 tbsps. Gruyere.

Cook and stir butter and flour for at least 1 minute.
Pour in 1 cup milk and mix thoroughly.
Season with salt and pepper.
Turn to low and cook for at least 5 minutes, stirring so as not to burn.
Add parmesan and gruyere, stirring until melted.

Optional: add 2 tbsps. of heavy cream.