MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Eggs with Spinach - Agg Pa Spenat
Categories: Scandinavia, Holiday, Eggs, Dairy
Yield: 4 Servings

4 Hard or soft boiled eggs
2 tb Butter or margarine
1 1/2 tb Flour
2/3 c Milk or cream
3 oz pk Frozen chopped spinach
1 ts Salt
1/4 ts White or black pepper
Chopped chives

At Easter, most Swedes are looking forward to spring. Birch
branches with tender green leaves are decorating the homes. On the
menu eggs have a prominent position, both on their own and in
combination with, for instance, pickled herrings. Apart from the
eggs, there are few traditional dishes associated with Easter. A
leg of lamb is often served on Easter Sunday in many homes;
various salmon dishes are popular in other families. The
traditional Easter eggs are served lightly boiled, soft-boiled, or
hard-boiled according to your own taste.

Peel the eggs and cut them in halves. Melt the fat in a saucepan
and blend in the flour. Thin with milk or cream. Add the spinach
and let it thaw in the sauce on low heat. Season with salt and
pepper. Turn the spinach onto a serving dish and arrange the egg
halves on top. Sprinkle with chives.

From: Bella

MMMMM

Cheers

Jim

... We live in a culture of the endless free refill.

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