Eggs Florentine

• 3 (10-ounce) packages frozen chopped spinach, thawed, drained, and squeezed dry
• Cooking spray
• 6 large eggs
• 3 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/8 teaspoon ground red pepper
• 2 cups 1% low-fat milk
• 1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese
• 1/4 teaspoon paprika
• 6 English muffins, split and toasted
• 1/4 teaspoon coarse ground black pepper

1. Preheat oven to 350u0b0.
2. Press spinach into the bottom of a 13 x 9-inch baking dish coated with cooking spray. Form 6 (3-inch) indentations in spinach layer using the back of a spoon or bottom of a large custard cup. Break an egg into each indentation.
3. Combine flour, salt, and red pepper in a medium saucepan. Gradually add the milk, stirring with a whisk until blended. Place milk mixture over medium heat, and cook until thick (about 8 minutes), stirring constantly. Remove from heat; add cheese, stirring until cheese melts. Pour cheese sauce over eggs and spinach; sprinkle with paprika. Bake at 350u0b0 for 25 minutes or until egg yolks are almost set. Cut spinach-egg mixture into 6 portions; serve each portion over 2 English muffin halves, and sprinkle with black pepper.

cooking spray, eggs, allpurpose, salt, ground red pepper, milk, parmesan cheese, paprika, muffins, coarse ground black pepper

Taken from www.myrecipes.com/recipe/eggs-florentine (may not work)