Difficulty:[usr1]
Sort, wash and hull the spinach, immerse them in a pot of boiling salted water for 3 minutes, then drain them and squeeze them in your hands to eliminate as much of the 'water. Roughly chop them with a knife, then cook them gently, uncovered, in a casserole dish with 50 g of butter. Count about 10 minutes of cooking, stirring often. Season with salt and pepper, then divide them into 4 ramekins.
Prepare the béchamel.
Poach the eggs. Place a poached egg in each ramekin.
Coat the eggs with béchamel, sprinkle with grated county cheese *.
Drizzle with remaining melted butter.
Grill for 5 minutes and serve immediately.
* In the absence of Comté, use grated Parmesan.
