INGREDIENTS

INSTRUCTIONS

Prep: 15 min, Cook: 20 min.
Bake pastry shells according to package directions. Bring salted water to a
boil in a medium saucepan over medium high heat. Add spinach, cover pan and
cook 3-4 minutes. Remove from heat, cool slightly. Using hands, squeeze
excess liquid from spinach. Add 2 Tbs. butter and season with nutmeg and
salt and pepper to taste. Combine next 3 ingredients in a bowl. Using a
whisk or electric mixer, whip until egg yolks and whites are thoroughly
blended. Add salt and pepper to taste. Melt 2 Tbs. butter in a heavy
nonstick skillet over medium low heat. Cook eggs, stirring slowly with a
wooden spoon or spatula, lifting cooked portions and letting uncooked egg
flow underneath until eggs are just set, but still shiny and moist. Remove
from heat. Melt 1/4 cup butter in a small saucepan. Add flour and stir,
cooking over medium heat about 1 minute, or until mixture bubbles.
Gradually whisk in hot milk. Continue to whisk slowly, until sauce is
smooth and thickened. Add salt and pepper to taste. Boil about 2 minutes
then reduce heat to low. Stir in cheeses and cook another 2 minutes or
until cheese has melted and sauce is smooth. Transfer 1/4 cup sauce to a
small bowl and beat with egg yolks. Return egg yolk mixture to sauce, add
remaining butter, and whisk to blend. Cook 1 minute longer, stirring
constantly. Remove from heat. Divide spinach and egg evenly into pastry
shells. Top with sauce and garnish with parsley.
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 07, 1998

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