3 tablespoons butter or margarine

3 tablespoons all-purpose flour

1/2 teaspoon salt

1/4 teaspoon white pepper

1-3/4 cups half-and-half (light cream)

1 (6 oz.) pkg. sliced Canadian bacon

1 tablespoon butter or margarine

1/2 cup shredded Swiss cheese

1/2 teaspoon Dijon-style mustard

Dash nutmeg

4 hard-cooked eggs, each cut into 6 wedges

2 tablespoons grated Parmesan cheese

 

Steam spinach in moisture clinging to leaves, stirring until wilted, about 5 minutes.  Drain well; chop coarsely.

 

Melt 3 tablespoons butter in frying pan; mix in flour, salt, and white pepper; stir.  Cook until bubbly.  Remove from heat; stir in half-and-half.  Cook over medium heat, stirring until thickened.  Remove from heat and measure out 1/2 cup sauce.  Mix 1/2 cup sauce with spinach; set aside.

 

Return remaining sauce to medium heat.  Stir in Swiss cheese, mustard, and nutmeg.  Cook until cheese is melted.  Stir in eggs.

 

Saute Canadian bacon slices in 1 tablespoons butter to lightly brown. 

 

Spoon spinach into 4 buttered 1-1/2 cup casseroles, making a border.  Arrange bacon in center of each casserole.  Top with egg sauce; sprinkle with Parmesan cheese.  Bake at 450 deg. 8 to 10 minutes.

 

Makes 4 servings.