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1
Bring 2 inches of water to a boil in a 9-inch saucepan.
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2
Break each egg into a demitasse cup with a rounded bottom.
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3
Smoothly pour eggs into water, and poach 2 to 3 minutes, until as firm as desired.
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4
Remove with a slotted spoon to a bowl of warm water.
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5
If using fresh spinach, stem, wash well and cook in a heavy pan until limp.
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6
Drain thoroughly in a sieve, pressing to remove as much water as possible.
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7
Pulse in a food processor until coarsely chopped, and strain again.
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8
If using frozen spinach, defrost in a sieve under hot running water.
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9
Press with the back of a spoon to remove as much water as possible.
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10
Butter inside of 9-inch pie plate or quiche dish with 1/2 teaspoon butter.
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11
To make the sauce, melt butter over low heat.
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12
Remove from heat, and stir in flour.
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13
Whisk thoroughly.
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14
Whisk in milk or half-and-half.
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15
Stir into the corners to incorporate any bits of flour and butter, and whisk again.
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16
Place over low heat, and whisk and stir constantly for 8 minutes.
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17
Put in food processor, and process until completely smooth.
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18
Combine half the sauce with spinach, 1/2 teaspoon salt, pepper and pinch of nutmeg.
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19
Preheat broiler, placing rack at highest level.
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20
Stir 1/2 cup cheese into remaining sauce.
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21
Make a smooth layer of the spinach in the buttered pan.
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22
With the back of a kitchen spoon make 4 depressions that do not touch and that are about 1 inch from the edge of the pan.
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23
Drain eggs.
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24
Place one in each depression.
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25
Divide sauce to cover eggs.
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26
Do not let sauce touch sides of pan.
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27
Sprinkle remaining cheese all over the top.
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28
Place pan on a cookie sheet, and broil 4 minutes.
