Baked Eggs Florentine | America's Test Kitchen

Ingredients

• 2 tablespoons unsalted butter
• 1 large shallot , minced
• 1 tablespoon all-purpose flour
• 3/4 cup half-and-half
• 10 ounces frozen spinach , thawed and squeezed dry
• 2 ounces Parmesan cheese , grated (1 cup)
• Salt and pepper
• 1/8 teaspoon dry mustard
• 1/8 teaspoon ground nutmeg
• Pinch cayenne pepper
• Vegetable oil spray
• 6 large eggs