|Spinach leaves||10 , chopped|
|Plain flour||3 Tablespoon|
|Milk||1 Cup (16 tbs)|
|Cream||1⁄2 Cup (8 tbs)|
|Grated cheddar cheese||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||3 Tablespoon|
Place spinach in pan with only the water left after washing it clinging to leaves.
Cook few minutes until soft, drain, toss with 30g of the butter.
Heat remaining butter in pan, add flour, stir until smooth, cook 1 minute.
Gradually add milk, stir until smooth, stir over heat until sauce boils and thickens, add cream and cheese, stir over heat until cheese melts.
To serve, divide spinach between 10 heatproof plates, make hollow in centre of spinach, place a poached egg in each hollow, spoon hot sauce over eggs, sprinkle with parmesa'n, grill until cheese is melted.