Eggs Florentine with spinach

1. Preheat the oven to 190 degrees. Cook the spinach in a saucepan under the lid for 2-3 minutes (until soft). Squeeze to remove all the moisture. Then chop and place in an oiled ovenproof dish.

2. Cut the mushrooms into slices. Fry the pine nuts. Chop the green onions. Heat 1 tbsp of oil in a small saucepan over medium heat. Put in the mushrooms, cook for 2 minutes, stirring. Add the pine nuts and onion, cook for another 2 minutes. Remove from heat, season with salt and pepper. Put the mixture on a layer of spinach.

3. Fill the frying pan with water, bring to a boil. Reduce the heat so that the water is just barely simmering. Carefully crack an egg into a cup and drop it into the water. Add all the eggs, cook for 4-5 minutes. Carefully remove the eggs and place them on the vegetable mixture.

4. Melt the remaining butter in a separate saucepan, pour in the flour. Cook for 2 minutes, then remove from the heat and gradually pour in the warm milk. Return the saucepan to the heat. Stir continuously until it comes to a boil. Add the mustard, then pour in 0.5 cups of cheese. Continue stirring until the cheese melts. Season with salt and pepper. Pour the sauce over the eggs to coat them evenly. Sprinkle with the remaining cheese. Bake in the oven for 20-25 minutes. Serve the Florentine eggs immediately.