4 poached Eggs. 1 1/2 lbs. Spinach.
2 oz. Butter.
1 oz. milled Cheese.
1 large teaspoonful of Flour.
1 teaspoonful of chopped Parsley.
Pinch of ground Nutmeg, Pepper and Salt.
Wash and pick the spinach, put into a casserole with the butter (no water), cook for 20 minutes or until tender. Strain off the juice, and chop the spinach on the board. Thicken the spinach juice with the flour and bring to the boil for 10 minutes, strain through a sieve. Season the spinach with pepper, salt and grated nutmeg, make an oblong mound of the spinach and place the poached eggs on top. Cover with the sauce, and sprinkle over with the grated cheese, and brown under the grill. Serve with wholemeal toast.