Eggs Florentine

For a streamlined version of the classic brunch dish, poached eggs are set on a bed of creamed spinach, topped with a bread crumb mixture, and broiled.

3 tablespoons plain dried bread crumbs

3 tablespoons finely grated Parmigiano- Reggiano

2 teaspoons minced oregano leaves or

1 teaspoon dried oregano

1 teaspoon minced rosemary leaves or

1⁄2 teaspoon crushed dried rosemary

1⁄4 teaspoon freshly ground black pepper

6 large eggs

Unsalted butter, for greasing the baking dish Streamlined Florentine Sauce

Salt to taste

• Mix the bread crumbs, Parmigiano-Reggiano, oregano, rosemary, and pepper in a small bowl; set aside.
• Poach the eggs according to the recipe for Poached Eggs.
• Preheat the broiler. Lightly butter a 9-inch broiler-safe baking dish or casserole; pour the warmed Streamlined Florentine Sauce into it.
• Use a slotted spoon to transfer the eggs to the baking dish, placing them on top of the spinach sauce. (Remove the eggs well before the yolks set; they will be broiled and continue to cook.) Sprinkle the prepared bread crumb mixture over the eggs.
• Broil until the bread crumbs are browned and crisp and the sauce is lightly bubbling at the edges of the dish, about 1 minute. Use a large serving spoon to scoop up the eggs, topping, and sauce, transferring them to individual serving plates. Salt lightly to taste.

Makes 6 servings