This Eggs Florentine recipe uses Galganov's Cheese Sauce Recipe poured over eggs on a bed of cooked spinach - and baked in French Onion Soup bowls, Souflee bowls, or a similar oven safe, single serving dishes.

Eggs Florentine is a breakfast treat around here. It's a Sunday morning breakfast ... when we have time to prepare and savour this delightful, layered dish - and time to sit a while afterwards. Eggs Florentine is served, around here with a fresh loaf of French Bread and, if we're lucky and still have, some of our own, home made jams.

To make this recipe for eggs florentine you will need:
* a large sauce pan to cook the spinach
* a tea towel to dry the spinach
* a spoon or ladel to move the cheese sauce into the baking vessel(s)
* any utinsil you prefer to turn the spinach and transfer it to the bowls for baking
* oven-safe, single-serving dishes (as refernce above)

The required ingredients for this eggs florentine recipe are:
* 1/4 lb spinach per serving
* room temperature eggs per serving (we like two per person)
* a little salt
* a little fresh, ground pepper
* a little sweet butter (salty is okay - we prefer sweet)
* Prepared cheese sauce

Method:

* Your cheese sauce should be prepared and set aside for assembly. * Remove the stems and other waste from your spinach, then wash and dry the spinach * Melt (about 1/2 tsp butter in the bottom of the pan/pot and put in the spinach * Cover and let cook at medium-medium-low (3 to 4 on the dial) turning once when your spinach is almost cooked.  Spinach will compress a lot when cooked. * Butter the inside of the bowl(s) (this will make washing up considerably easier)
* Preheat your oven to 325 F Degrees * Transfer the spinach to your bowls * Put eggs on top of spinach trying to keep them at the center of the bowl (a little salt and some ground pepper may be added to the egg surface).
*spoon or ladel the cheese sauce over the eggs The cheese sauce will rise as it cooks. Do not over-fill as the cheese sauce will overflow making a mess of your oven.
* Place assembled eggs florentine dish(es) on a baking sheet in the middle of a hot oven (preheated to 325 F) * Bake for 17 minutes for medium eggs *Add time for harder eggs

Serve hot.

Note: The dish is hot and so is the food inside. The spinach can cause burns in your mouth and, while absolutely delicious, eggs florentine should be eaten carefully.
It's all about taste: Add or deduct time depending upon the starting temperature of your eggs and to taste. Add a few minutes if you prefer your eggs hard. Cook it less if you like them very soft.

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