Spinach with bechamel

• Cook the spinach English style and chop.
• Prepare a béchamel with a 50 g roux, then season with salt, white pepper and nutmeg.
• Prepare poached eggs in hot water that is not boiling, without salt and with a splash of vinegar, then crack the eggs and leave to cook (without the yolk setting completely, 2.5 or 3 minutes). Once poached, place them in cold water and then remove and place onto absorbent paper
• Cut and toast the bread in the oven.

HOW TO SERVE

• Divide the béchamel: set aside 2/3 and mix the other 1/3 with the spinach.
• Place the béchamel and spinach on a tray and the eggs on top.
• Cover with the remaining béchamel and add the grated cheese.
• Cook the cheese au gratin and serve with the toasted bread.