Potato and spinach gratin with poached eggs

Turn the oven on to 200 °C, convection or top heat. Lightly butter or oil the baking dish.

Peel the potatoes and cut them into 3 mm rounds. Put them in a saucepan of cold salted water, bring to a boil, then let them simmer 10 min and drain.

Heat the 300 g of frozen spinach in the skillet with a little butter or oil over medium heat until fully thawed. Let the water cook off, then salt and pepper.

In the mixing bowl, mix the 10 cl of cream, the 10 cl of milk, the nutmeg, salt and pepper. Add all the spinach and mix well.

Spread half the potatoes in the dish, then half the creamy spinach. Repeat with the rest of the potatoes and finish with the rest of the spinach mix.

Bake the dish at 200 °C until the top is golden and the edges are bubbling.

While the gratin finishes, bring a saucepan of water to a gentle simmer, not a hard boil. Crack each egg into a cup, slide it into the water and cook 3 min, until the white is fully set. Lift them out with the slotted spoon and drain.

Take the gratin out of the oven. Set the 4 poached eggs on top, add pepper and serve right away.