Melissa's Eggs Florentine

Pre-heat the oven to 220C and generously butter 2 small ovenproof dishes of about 1 1/2 cups capacity. Heat the butter in a saucepan on medium heat. When the butter is melted and sizzling add the flour and stir for a minute, until thick and pasty. Remove from the heat. Slowly whisk in the milk until it is all combined. Return the pan to medium heat and cook for 4-5 minutes, stirring until the sauce has thickened to the consistency of custard. Stir through the cheddar until smooth and remove from the heat.

Bring a large saucepan of water to the boil. Add the spinach and cook for 1 minute. Rinse under cold water until completely cool then leave in a colander to drain very well.

Whisk 1 tablespoon of the cream into the white sauce until smooth.

Put half of the spinach in each baking dish and divide the remaining cream between the dishes. Use a fine grater or Microplane to grate some nutmeg over the spinach. Make two indentations in the spinach and crack an egg directly into each. Spoon the cheese sauce evenly over the top to entirely cover the eggs. Sprinkle the parmesan on top and bake for 10-15 minutes, until the edges are golden and the eggs just set. Serve with Turkish toast.