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Creamed Spinach with Poached Eggs and Brioche Croutons

Recipe photo courtesy of John Kernick

To cut the prep time in half, substitute three 10-ounce packages of frozen chopped spinach for fresh. Thaw and drain the spinach, squeezing out as much liquid as possible, and stir into the bechamel. The creamed spinach and the croutons can be made two days ahead and stored in the refrigerator and at room temperature, respectively.

Source: Martha Stewart Living, December 2013
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