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1
To make the gratine, place the eggs in a saucepan and cover with warm tap water.
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2
Bring to a boil over high heat, reduce the heat, and boil gently for approximately 8 minutes.
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3
Pour off the hot water, and shake the eggs in the pan to crack the shells.
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4
Add some ice to the pan, and fill it with cold water.
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5
Set aside until the eggs are cool enough to handle, and then shell them.
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6
Return the eggs to the cool water, and set aside to cool completely.
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7
Heat the olive oil in a skillet.
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8
When hot, add the spinach, still wet from washing, and press it into the skillet.
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9
Add salt and pepper, and cook until the spinach is soft and wilted, about 3 minutes.
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10
Arrange evenly in a gratin dish.
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11
Slice the eggs with an egg slicer or by hand, and arrange them in one layer on top of the spinach.
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12
For the sauce, melt the butter in a small saucepan.
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13
Add the flour, and mix it in with a whisk.
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14
Add the milk, bring to a boil, stirring (especially in the corners, where the mixture tends to stick and burn), until it comes to the boil.
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15
Stir in the salt and pepper, and continue to boil for about 10 seconds.
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16
Pour the sauce over the eggs, coating them with the cheese.
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17
Place the gratine dish about 6 inches from heat under a hot broiler for about 5 minutes, until the surface is nicely browned.
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18
If the gratine is assembled ahead and cooled, first place it in a 425-degree oven for about 7 to 8 minutes, then slide it under the broiler for about 5 minutes to heat the eggs and brown the top.
