30 minutes preparation + 20 minutes cooking
Clean the spinach and boil for ten minutes or so only in the water remaining from the washing. Allow to cool, then squeeze well, roughly chop and flavour in a pan with half of the butter and a pinch of salt. In a small saucepan make a béchamel using 2 tablespoons of flour, the remaining butter, warm milk and 2 tablespoons of grated Parmesan cheese. Arrange the spinach in a buttered oven-dish, and, using a tablespoon, make four small hollows, then put a egg in each hollows. Season the eggs with salt and pepper, then cover with the béchamel, sprinkle over another 2 tablespoons of grated Parmesan cheese and bake in a hot oven (350°F ) for 20 minutes or so.