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1
First prepare a bechamel: Melt the butter in a saucepan.
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2
Add the flour and mix well.
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3
Pour some milk little by little, stirring continually with a wooden spatula to incorporate the milk into the mixture.
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4
Continue pouring the milk until obtaining a thick white sauce (a little less than a pint of milk should do).
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5
Season with salt and pepper. You can add ground nutmeg to the white sauce to improve the flavours.
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6
Next, prepare some boiled eggs.
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7
Then, put the spinach with a tablespoon of water in a saucepan and cook over medium heat for about 10 minutes (a bit longer if using frozen spinach).
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8
When cooked, salt the spinach and move it into the sauce.
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9
Mix well.
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10
To make the croutons, break the bread slices into bite size pieces.
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11
Melt a knob of butter in a frying pan and brown the bread each side for a few minutes Remove the bread from the pan.
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12
Pour the spinach mixture into the frying pan and maintain on a low heat to keep the spinach hot until serving.
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13
Sprinkle with the croutons on top.
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14
Cut the boiled eggs in half and serve in plates with the spinach and croutons.
