Tasty Poached eggs with spinach and cheese sauce

A delicious and interesting dish of spinach, poached eggs and cheese sauce.

Ingredients

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

Directions

1. Pour a little water into a large saucepan, put the spinach leaves, cook for 3-4 minutes, until soft. Then dry the leaves and finely chop. Put the butter in a dry saucepan, put the chopped spinach, pour over the cream, sprinkle with nutmeg, salt and pepper. Cook, stirring, about 1 minute. Then lay out this mixture in 4 small heat-resistant forms.
2. Prepare the top for the dish. In a small skillet, heat 2 tablespoons of butter, add flour, cook, stirring, 1 minute. Gradually add 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 pan from heat and add 1/3 Gruyère cheese, stir to combine.
4. Turn on the oven to preheat to 200 degrees. Prepare poached eggs and place one in each spinach dish. Pour over the cheese mixture and sprinkle with the remaining cheese. Bake for about 10 minutes, until golden brown.
5. Serve immediately, garnished with Parmesan slices.