2 bunches spinach, blanched
2 teaspoons shallots, finely diced
1 cup Cream Sauce, see recipe
Salt and pepper, to taste
8 large California Fresh Eggs
1 cup shredded Gruyère
Servings: 4
1. Sauté spinach with shallots. Add 1/2 cup cream sauce, salt and pepper and blend. Arrange on bottom of four serving dishes.
2. Poach eggs; set on top of spinach. Top each set of eggs with remaining cream sauce. Garnish with shredded Gruyère cheese.
2 teaspoons shallots, finely diced
1 cup Cream Sauce, see recipe
Salt and pepper, to taste
8 large California Fresh Eggs
1 cup shredded Gruyère
Servings: 4
1. Sauté spinach with shallots. Add 1/2 cup cream sauce, salt and pepper and blend. Arrange on bottom of four serving dishes.
2. Poach eggs; set on top of spinach. Top each set of eggs with remaining cream sauce. Garnish with shredded Gruyère cheese.
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