| How To Cook: |
|
|
1. Wash some spinach, cook it in quickly boiling water, drain and plunge it into cold water.
|
2. Drain it thoroughly, press out the cold water and chop very finely on a board with a large chopping knife.
|
3. Add a little Bechamel Sauce, and reheat, then season well.
|
4. Put some of the spinach into buttered cocotte dishes, then drop a raw egg into each and cover it with more bechamel sauce.
|
5. Bake in a moderate oven (350°F) until the eggs are cooked and the sauce lightly browned 20 - 25 minutes.
|
|
