Poached Eggs with Florentine Sauce

2 cups milk
4 tablespoons scallions or sautéed onions
dash of Tabasco
dash of nutmeg
salt & white pepper to taste
4 tablespoons butter
3-4 tablespoons flour
2 cups spinach
2 tablespoons finely chopped parsley
1/4 cut grated Romano
Puff Pastry

Sauce
Combine milk, scallions, Tabasco, nutmeg and salt & white pepper. Heat gently almost to a boil. Do not boil! In another pan melt butter. Add flour. Cook 4-5 minutes, but do not let brown. Add heated milk to butter and flour mixture. Whisk together. Cook until thickened. Add spinach, parsley, and Romano. Thin with milk if necessary.

Puff Pastry Nest
Remove pastry dough from freezer. Thaw slightly. Use Large 10 oz. ramekin or cutter to cut two circles per person. Place one circle on cookie sheet. Cut out center of 2nd circle and place on the top of 1st circle. Brush with egg white, yolks, or milk and cook according to package instructions. When finished hollow out center to accommodate 2 poached eggs.

To Serve
Poach two eggs. Place eggs in puff pastry nest and top with Florentine sauce. Sprinkle with Romano cheese.