Eggs Florentine in a Pastry Case
| Yield: | 4 servings |
| Categories: |
| 4 | Pastry Cases | |
| 400 | g | Fresh Spinach |
| 4 | lg | Eggs |
| 4 | tb | Double Cream |
| 1/2 | ts | Freshly Grated Nutmeg |
| SAUCE | ||
| 40 | g | Butter |
| 300 | ml | Milk |
| 25 | g | Plain Flour |
| 75 | g | Lancashire Cheese; (grated) |
| 1 | tb | Double Cream |
| 3 | Tomatoes - diced | |
| 20 | g | Finely chopped chives |
| TOPPING | ||
| 25 | g | Grated Parmesan Cheese |
| Butter |
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