Œufs Florentine

• 8 eggs
• salt and lemon juice
• 1 pound cooked spinach, finely chopped and seasoned with butter

Poach eggs in salted water containing a little lemon juice for added flavour and to help hold eggs together. Butter ramekins or individual baking dishes large enough to hold 2 eggs and spread a good layer of seasoned spinach in each. Sprinkle with grated nutmeg and a little lemon juice and place 2 poached eggs in each. Cover with Mornay sauce; dust with grated Parmesan and place under grill for