Eggs Florentine (Oeufs a la Florentine)

1 (10 ounce) package frozen chopped spinach
Mornay Sauce
4 Poached Eggs
2 tablespoons grated Parmesan cheese
1 tablespoon dry bread crumbs

Cook spinach as directed on package; drain. Place spinach in ungreased shallow 1-quart baking dish; keep warm. Prepare Mornay Sauce and Poached Eggs. Place eggs on spinach. Cover with Mornay Sauce; sprinkle with cheese and bread crumbs. Set oven to broil or 550 degrees F. Broil with top about 5 inches from heat until light brown, about 1 minute. Yields 4 servings.

Mornay Sauce:
2 teaspoons butter or margarine
2 teaspoons all-purpose flour
1/2 teaspoon instant chicken bouillon
Dash of ground nutmeg
Dash of ground red pepper
3/4 cup half-and-half
1/4 cup shredded Swiss cheese

Heat butter in 1-quart saucepan until melted. Blend in flour, bouillon, nutmeg and red pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Stir in half-and-half. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add cheese; stir until cheese is melted.

Poached Eggs:
Heat 1 1/2 to 2 inches water to boiling; reduce heat to simmer. Break each egg into saucer; holding saucer close to water's surface, slip 1 egg at a time into water. Cook until desired doneness, 3 to 5 minutes. Remove eggs from water with slotted spoon.