• 1 lb (450 g) spinach
• Salt and Pepper
• 1 oz (28 g) butter
• 4 eggs

For the cheese sauce:

• 1 oz (28 g) butter
• 1 oz(28 g)  flour
• ½ pint (280 ml) milk
• 2 oz (56 g) grated cheese
• ½ teaspoon dry mustard
• Salt and Pepper

Method:

1. Wash the spinach well and remove the centre stalk.
2. Put into a pan with a tightly fitting lid without additional water.
3. Add 1 oz (28 g) butter and and cook until tender.
4. Drain well and chop finely.
5. Turn into an ovenproof dish, making 4 depressions into which break the eggs.
6. Make the cheese sauce by melting the butter into a pan and adding the flour, blend well and then let the roux cook for a minute or two over a low flame.  Addy add the milk, salt, pepper, mustard and grated cheese, stirring continuously over the heat until it thickens.
7. Pour the cheese sauce over the eggs..
8. Bake in a pre-heated oven at Gas Mark 7 (425°F/220°C) for about 25 minutes. Alternatively, bake under the grill.

Makes 2 – 4 portions.  Serve hot.