Baked Spinach Florentine with Poached Eggs

I recently told a friend I am not a fan of this, so quite why I made it is a good question. The answer I guess is we had a HUGE pack of spinach in the veg box and some left over cheese sauce in the fridge and lots of eggs. So this dish was born. It was actually rather nice. I might be converted…

For 2 portions you need:
1 bag spinach, leaves picked over and washed (no need to drain) and roughly shredded
1 onion, chopped
2 cloves garlic, crushed
knob of butter
salt and pepper
a little freshly grated nutmeg
cheese sauce – about 1/3-1/2 pint
2 eggs

Fry the onion and garlic in the butter till softened and lightly browned. Add the spinach, cover with a lid and steam for 5 mins or so. Once wilted season with salt, pepper and the nutmeg and transfer to an oven proof dish. Cover with the cheese sauce and bake in a hot oven till bubbling. 5 mins before the spinach is ready poach two eggs. Remove the gratin from the oven and top with the eggs. Serve with saute potatoes or bread. Flex those muscles…

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