Eggs Florentine

• 4 tbsp butter
• 3 tbsp all purpose flour
• 1 1/2 cups whole milk
• Salt and freshly ground black pepper
• 2 large egg yolks
• 2 tbsp heavy cream
• 1 cup shredded Gruyere cheese
• 2 shallots, chopped
• 1 lb (450g) fresh spinach, well rinsed but not dried
• 4 hot poached eggs
• 4 slices buttered toast, to serve
• 4 flameproof serving dishes

1. Melt 2 tbsp of the butter in a small saucepan over medium-low heat.
2. Whisk in the flour and let bubble for 1 minute.
3. Gradually beat in the milk.
4. Cook, whisking often, until boiling and thickened.
5. Season with salt and pepper.
6. Whisk egg yolks and cream together, then whisk into the sauce.
7. Stir in 3/4 cup of the Gruyere.
8. Keep warm.
9. Meanwhile, melt the remaining 2 tbsp butter in a large saucepan over medium heat.
10. Add the shallots and cook, stirring often, about 2 minutes, until softened.
11. Add the rinsed spinach, cover, and cook about 5 minutes, until the spinach has wilted.
12. Drain well.
13. Position a broiler rack about 6in (15cm) from the source of heat and preheat the broiler.
14. Divide the spinach among four flameproof ramekins.
15. Using a slotted spoon, place a poached egg in each ramekin, then top with the sauce and sprinkle with the remaining Gruyere.
16. Broil until the cheese is melted and golden.
17. Serve hot, with the toast.

butter, flour, milk, salt, egg yolks, heavy cream, gruyere cheese, shallots, fresh spinach, eggs, buttered toast

Taken from www.cookstr.com/recipes/eggs-florentine (may not work)