- 4 eggs
- 1 kg fresh spinach
- 80 g grated Comté cheese (12-18 months aged)
- Béchamel sauce (prepared)
- 80 g butter
- Preparation time: 20 minutes
- Cooking time: 20 minutes
- Sort, wash, and trim the spinach. Blanch in boiling salted water for 3 minutes, then drain and squeeze out excess water. Roughly chop and sauté gently in 50 g butter for 10 minutes, stirring often. Season with salt and pepper, then divide among 4 ramekins.
- Prepare the béchamel sauce according to your favorite recipe.
- Poach the eggs and place one in each ramekin on top of the spinach.
- Coat the eggs with béchamel, sprinkle with grated Comté cheese.
- Drizzle with the remaining 30 g melted butter.
- Grill under the broiler for 5 minutes until golden. Serve immediately.
* Substitute grated Parmesan if Comté is unavailable.
