Poached eggs with spinach and cheese sauce

Delicious and interesting dish of spinach, poached eggs and cheese sauce.

Ingredients

• Spinach leaves (washed and drained) - 680 g
• Butter - 25 g (2 tbsp. L.)
• Thick cream - 60 g (4 tbsp. L.)
• Pinch of nutmeg
• Salt and black pepper to taste
• For the top:
• Butter - 25 g (2 tbsp. L.)
• Wheat flour - 25 g (1/4 cup)
• Milk - 300 g (1 1/4 cups)
• Gruyere cheese (shredded) - 120 g
• Large eggs - 4 pcs.
• Parmesan cheese (shredded) - 15 g (1 tablespoon)
• Parmesan cheese (sliced) for serving

Directions

1. Pour some water into a large saucepan, add spinach leaves, cook for 3-4 minutes, until soft. Then dry the leaves and chop finely. Put butter in a dry saucepan, add chopped spinach, cream, sprinkle with nutmeg, salt and pepper. Cook, stirring occasionally, for about 1 minute. Then lay out this mixture in 4 small ovenproof molds.
2. Prepare the top for the dish. Heat 2 tablespoons of butter in a small skillet, add flour, cook, stirring occasionally, for 1 minute. Gradually introduce hot milk, while stirring the mass well with a whisk so that there are no lumps.
3. Cook the milk mass for 1-2 minutes, stirring constantly. Remove the pan from the stove and add 1/3 of the Gruyere cheese, stir.
4. Turn on the oven to preheat to 200 degrees. Prepare poached eggs and place one in each spinach pan. Pour over the cheese mass and sprinkle with the remaining cheese. Bake for about 10 minutes, until golden brown.
5. Serve immediately, garnished with parmesan plates.