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Eggs Florentine

3 Tbs (45 ml) butter
3 Tbs (45 ml) finely chopped shallot or onion
3 Tbs (45 ml) all-purpose flour
1 1/2 cups (375 ml) heavy cream, half-and-half, or milk
A grating of fresh nutmeg
Salt and freshly ground pepper to taste
2 cups (500 ml) finely chopped cooked fresh or
frozen spinach, squeezed dry
4-6 poached eggs
1/4 cup (60 ml) freshly grated Parmesan cheese
1/4 cup (60 ml) bread crumbs

Heat the butter in a small saucepan over moderate heat and
saute the shallot for 5 minutes. Stir in the flour and cook,
stirring constantly, for 3 minutes. Stir in the cream and bring
to a boil, stirring frequently. Season with nutmeg, salt, and
pepper. Combine 1/3 of the sauce with the spinach and spread
into the bottom of a small buttered baking dish. Arrange the
poached eggs on the bed of spinach and spoon the remaining
sauce over the eggs. Sprinkle with the grated Parmesan and
bread crumbs and place under a preheated broiler. Cook until
lightly browned on top and serve immediately. Serves 4 to 6.