Sig/*ari* poached eggs over spinach and Sauce Mornay.

• 8 eggs
• 4 tbsp vinegar
• 1 tbsp level, salt
• 1/4 liter milk
• 1 pinch pepper and nutmeg
• 20 grams butter
• 20 grams flour
• 600 grams spinach
• 1/2 onion
• 2 clove garlic
• 60 grams butter
• 80 grams grated Gruyere cheese, I sometimes use cheddar cheese too

1. Preheat oven to about 180C
2. eggs for poaching should not be older than 1 week and cold.Boil 2 ltr of water with the vinegar and salt.Turn down heat and add each egg separatly into a with cold water rinsed ladle.
3. Gently lift the ladle into water and slide egg into water at bottom.Keep egg white together with two spoons ,leave to set for about 4 minutes in water.Keep them in Luke warm water until needed.
4. for sauce gently boil milk salt,nutmeg and pepper.Mix the butter with the flour and knead into a little ball.Rip little bits of the ball and gently cook in the milk stirring all the time.Cook sauce for at least 15 minutes
5. Wash spinach,chop onions and garlic.Melt butter in a pot and soften onions and garlic .Add spinach and let it just wilt.
6. Season with salt ,pepper and nutmeg.Gently cook down until all liquid is gone.
7. Now butter ovenproof dish, add spinach then the eggs.Add the cheese to the warm sauce so it melts, do not boil.Pour sauce over eggs and brown off on middle shelf in preheated oven.

eggs, vinegar, level, milk, pepper, butter, flour, spinach, onion, clove garlic, butter, gruyere cheese

Taken from cookpad.com/us/recipes/333902-sigari-poached-eggs-over-spinach-and-sauce-mornay (may not work)