Cream spinach with poché eggs

Defrost the spinach, chop them and saute them in a pan with a little oil

In a pot, prepare the Bechamel: to do so, melt the butter and brown the flour.Pour the milk little by little and keep stirring.Season the sauce with salt and pepper

Place the spinach in a fountain, add the bechamel and sprinkle them with grated cheese.Gratin them

For Poché eggs: boil water in a pot not very wave and add a splash of vinegar

Lower the heat, pour the eggs and climb them (so that the clear one is set and totally wraps the yolk) one after another for 3 MINS.Remove them and let them drain

Place them on top of spinach cream and serve with roasted boangulos of mold bread