Recipe

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• 1 cup butter
• flour
• milk
• 2 (12 oz) bags fresh spinach
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp nutmeg
• 6 potatoes (mashed or roasted , according to your preference)
• 4 fried eggs
• 1 tbsp sour cream

• 1 Melt butter in a large pot. Remove from heat.
• 2 Stir in flour one tablespoon at a time until a thick paste forms.
• 3 Over medium high heat whisk in small batches of milk until you have a creamy bechamel sauce. Remove from heat.
• 4 In a seperate pot, steam the spinach.
• 5 Drain spinach and add to bechamel.
• 6 Puree with immersion blender.
• 7 Stir in salt, pepper, and nutmeg. Keep warm.
• 8 Prepare potatoes and eggs.
• 9 Stir sour cream into spinach and bring to serving temperature.
• 10 Divide potatoes onto 4 plates, topping each serving with spinach and a fried egg.