Eggs Florentine (12 servings) 3 Tablespoons butter 3 Tablespoons flour 1 teaspoon salt 1/8 teaspoon pepper 1/2 cups milk 10 ounces frozen chopped spinach 12 large eggs 1/4 cup grated Parmesan cheese 1/2 teaspoon oregano Melt butter in skillet over medium heat. Add flour, salt, pepper and oregano, mixing well with wire whisk. Let simmer until bubbling, lower heat if necessary. Add milk and cook, stirring frequently until thickened. Add more milk if you prefer a thinner sauce. Spray standard 12 cup muffin pan with Pam and add 1 tablespoon water to each cup. Break one egg in each cup, bake in preheated 350° oven for 15-20 minutes. Steam spinach according to package directions, drain cooked spinach well and keep warm. Spray 9x13 baking dish with Pam. Arrange spinach evenly in bottom of pan, top with oven poached eggs. Top eggs with white sauce and sprinkle with Parmesan cheese. Put on center rack in oven and broil until cheese is lightly brown. This recipe was written to fill all the cups of a standard muffin pan. For fewer servings, just divide accordingly. The cooking time will remain the same. Mr Breakfast would like to thank Mr Breakfast for this recipe. Recipe number 144. Submitted 4/28/2002.