There are three elements to success here – the quality of the spinach, a good Mornay sauce, preferably with Comté cheese, and perfectly poached eggs. For a tempting variation, replace the cheese with mushrooms.
60g (¼ cup) butter
600g (1lb 5oz) spinach, washed and stalks removed
2 pinches of sugar
salt and freshly ground pepper
50ml (3½ tbsp) double (heavy) cream
freshly grated nutmeg
50g (1¾oz) Comté (if possible), or Parmesan, freshly grated
250g (1 cup) hot Mornay sauce
In a frying pan over a high heat, melt half the butter. As soon as it has melted, add half the spinach and sprinkle with a pinch each of sugar and salt. Give the spinach a stir and cook for 1 minute until just wilted, then tip into a colander and drain well. Repeat with the rest of the butter and spinach. Put the drained spinach in a saucepan, add the cream, season with a pinch of nutmeg, salt and pepper, and keep warm.
When ready to serve, divide the spinach between 4 egg dishes or crème brûlée dishes and place in a low oven to keep warm. Preheat the grill (broiler). Mix half of the grated cheese into the Mornay sauce. Put the poached eggs in a bowl and cover them with boiling water for 30 seconds. Drain well and place on top of the spinach in the dishes.
Coat the hot poached eggs generously with the sauce, then scatter over the rest of the cheese and pop under a hot grill until it turns light nut-brown. Serve piping hot.