Wash but do not dry the spinach, then place in a large saucepan
with just the water clinging to the leaves. Cook until the spinach is wilted and no free liquid is visible. Tip the spinach into a sieve and squeeze out as much liquid as
possible, then chop the spinach. Melt 25g/1oz/2 tbsp of the butter or margarine in a saucepan,
stir in the flour, cook for 1 minute, remove form the heat. Gradually add the milk, stirring constantly, then return to the
heat and bring to the boil, stirring. Simmer gently for about 4 minutes. Remove from the heat and stir in 50g/2oz/4 tbsp cheese, the
mustard and seasoning. Preheat the grill. Melt the remaining butter in a small saucepan, then stir in the
spinach, nutmeg and seasoning and warm through. Transfer and spinach to a shallow baking dish and arrange the
egg halves on top in a single layer. Pour the sauce over the eggs, sprinkle with the remaining cheese
and place under the grill until golden and bubbling.
If fresh spinach is not available, thaw 450 g frozen spinach and squeeze
it hard to expel surplus liquid; use in the recipe from step 9 - 10.