• 6 eggs
• 1 pt. spinach purée (fresh or canned)
• 1 oz.

Prepare the spinach purée, place it in a saucepan, add the butter, a good pinch of nutmeg, salt and pepper, and the brown sauce. Heat through thoroughly. Meanwhile, poach the eggs and trim them neaytl. Turn the spinach on to a hot dish, flatten the surface slightly and on it place the eggs. Garnish with croûtons and serve a good gravy or brown sauce sep