Preparation

Preparation : 30 minutes
Cooking time : 25 minutes
6 serves

Cook eggs 6 minutes in boiling water. If they are cold, soak them in water at room temperature for half an hour they do not burst during cooking

soon cooked, cool them under cold water to rid their shells, let them cool

Separate sorrel leaves their shores, let them melt in a good tablespoon of butter then add the spinach coarsely chopped

Evaporate water them thoroughly, salt pepper, nutmeg, add 2 tablespoons of cream. (If using frozen spinach practice the same way. Spread them in the bottom of baking dish)

Place the eggs on spinach, slightly depressed by the tip. Cover with white sauce that you made a little thick to thin the cream add half the cheese

Sprinkle with remaining cheese and sprinkle with shavings of butter, turn the oven heat up until pretty color. Do not broil in the broiler coloring would be too fast and the inside would not have time to heat

Nutritional references