1 kg of fresh spinach leaves
3 tablespoons of butter
3 tablespoons of wheat flour
1 1/4 cup (cup) of milk
3/4 cup (cup) of grated cheddar cheese
1 pinch of mustard powder
2 pinches of nutmeg
4 cooked eggs, cut in half
Salt and black pepper to taste
1 kg of fresh spinach leaves
3 tablespoons of butter
3 tablespoons of wheat flour
1 1/4 cup (cup) of milk
3/4 cup (cup) of grated cheddar cheese
1 pinch of mustard powder
2 pinches of nutmeg
4 cooked eggs, cut in half
Salt and black pepper to taste
Steam the spinach leaves
Squeeze out any excess liquid and chop finely
Melt 2 tablespoons of butter in a pan, mix with flour and cook for 1 minute
Add milk, stirring constantly
Continue stirring and cooking until thickened
Remove from heat and add 1/2 cup of cheddar cheese, mustard powder, nutmeg, salt, and black pepper
Melt the remaining butter and combine with spinach
Stir for 1 minute and remove excess cheese cream
In a greased refrigerator dish, spread the spinach cream and arrange eggs
Sprinkle with remaining cheese and bake in a medium oven until lightly golden on top.
