Instructions: Prepare mornay sauce and set aside.

Poach eggs:
Heat water in a pan large enough to hold eggs (a roasting tray is ideal), add 1 Tblsp of vinegar, and bring to poaching temperature. Gently break eggs into water ( they should be completely submerged) and cook to desired degree. Lift out gently with a slotted egg slice or spoon and drain on a teatowel.

Place a small amount of mornay sauce on the bottom of an ovenproof dish, Top with the spinach and arrange poached eggs on top. Spoon over mornay sauce and sprinkle with grated cheese. Cook under griller until cheese is golden brown.

Mornay sauce:
Grate the cheese.

Melt the butter in a heavy saucepan, add the flour, stirring to combine. Add the milk gradually, stirring rapidly. When blended and smooth, add the garlic, pepper, nutmeg. Simmer gently for 5 - 10 minutes stirring the bottom regularly to ensure it doesnt burn.

Remove sauce from heat and whisk in cheese until melted, then the combined egg yolk and cream. Sauce should be thick and creamy.

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