1 1/2 pounds spinach
4 tablespoons olive oil
1/2 teaspoon salt
4 tablespoons grated Parmesan cheese
3 eggs
3 tablespoons Bechamel Sauce

Parboil spinach and then chop finely.

Mix with oil and salt.

Place mixture in buttered casserole and sprinkle with one tablespoon of Parmesan cheese.

Drop eggs over mixture.

Cover each egg with one tablespoon Bechamel sauce.

Sprinkle with remainder of Parmesan cheese.

Bake in moderate oven until eggs are set.

Serve with hot.

This recipe was first published in the cookbook entitled, "Specialita Culinarie Italiane 137 Tested Recipes of Famous Italian Foods, Sold for the benefit of North Bennet's Industrial Training & Social Service Work in the North End of Boston." It was published in Boston, Ma. in 1937. The entire cookbook is available on line for free at "pds.lib.harvard.edu/pds/view." Image -- Vincent Van Gogh: Branche fleurie d'amandier, 1890.

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