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Serves :

Preparation Time :
30 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Preheat the oven to 200°C/400°F/ Gas 6. Place the spinach in a large pan with a little water. Cook for 5 minutes, then drain well and chop finely.
  • Return to the pan, add the butter, cream, nutmeg and seasoning, and heat through. Spoon into four small gratin dishes, making a well in the middle of each.
  • To make the topping, heat the butter in a small pan, add the flour and cook for 1 minute, stirring. Gradually blend in the hot milk, beating well.
  • Cook for 2 minutes, stirring. Remove from the heat and stir in the mace and Gruyere cheese.
  • Break each egg into a cup and slide it into a pan of lightly salted simmering water. Poach for 5 minutes. Lift out the eggs using a slotted spoon and drain on kitchen paper.
  • Place a poached egg in the middle of each dish and cover with the cheese sauce. Sprinkle with the remaining cheeses and bake for 10 minutes or until just golden.


  • 750 grams spinach, washed and drained
  • 3 tablespoon butter
  • 100 ml tablespoon double cream
  • Pinch of freshly grated nutmeg
  • For the topping
  • 2 tablespoon butter
  • 50 grams plain flour
  • 400 ml hot milk
  •  Pinch of ground mace
  • 200 grams Gruyere cheese, grated
  • 6 eggs
  • 2 tablespoon freshly grated Parmesan cheese
  • Salt and ground black pepper

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