Florentine Eggs

750 g/11/2 lb fresh leaf spinach, trimmed
salt
50 g/2 oz polyunsaturated margarine
50 g/2 oz plain unbleached White flour mIll pint skimmed milk
50 g/2 oz mature Cheddar cheese, grated
freshly ground black pepper
4 eggs

Put the spinach leaves into a large pan with a minimum of water. Season with salt and cook, uncovered, for 10 to 15 minutes until completely softened. Drain well and chop.

Melt the margarine in a saucepan. Stir in the flour, then gradually blend in the milk to make a smooth consistency. Bring to the boil over a medium heat, stirring constantly, and cook for 3 to 4 minutes. Mix in half the cheese and season with salt and pepper to taste.

Lower the eggs into boiling water and boil for just 3 minutes so they are still soft in the centre. Immediately plunge the eggs into cold water.

Stir a quarter of the sauce into the spinach and divide the mixture between 4 individual dishes. Carefully peel the shells off the eggs and place 1 egg in the centre of each dish. Spoon over the rest of the sauce. Sprinkle the tops with the remaining cheese and put under the grill for about I() minutes. Serve at once.

SERVES 4