Spinach "au gratin"

• Cook English style or steam the spinach, then cool, drain and chop.
• Prepare a béchamel with a 40 g roux, then season with salt, white pepper and nutmeg.
• Poach the eggs, either in hot water or on a low temperature in the Roner at 63 ºc for 22 minutes.

HOW TO SERVE

• Divide the béchamel into two equal parts.
• Add the spinach to one part and mix well, this will be the base.
• Place the poached eggs on top of the spinach and béchamel mixture, cover with the remaining béchamel and add the grated cheese.
• Place it in the oven to heat it up and cook au gratin. Serve with toasted bread.