Mollet Eggs Florentine

8 large eggs
SPINACH:--
1 kg spinach
3 tbsp butter
2 tsp SIDS SALT & PEPPER
¼ tsp grated nutmeg
3 tbsp grated Gruyère cheese
MORNAY SAUCE:--
1 tbsp butter
1 tbsp all-purpose flour
1 cup cream
1 tsp SIDS SALT & PEPPER to taste
1 large egg yolk
1½ tbsp grated Parmesan cheese

Bring 4-6 cups water to a boil in a shallow saucepan. With a pushpin or thumbtack, prick a small hole in the rounder end of each egg. (this will help prevent the shells from cracking during cooking) Using a small sieve, lower the eggs into the boiling water, then bring it back to a simmer. Cook for about 6 minutes. Pour the water out and shake the pan to crack the eggshells. Cool thoroughly.
Gently shell the eggs (to prevent breaking them) under cold running water.
FOR THE SPINACH: Bring about 1 cm of salted water to a boil in a stainless steel pot. Meanwhile, remove and discard the spinach stems. Drop the leaves into the boiling water and boil, covered, for about 1 minute, until wilted. Drain the spinach in a colander and immediately refresh under cold running water to stop the cooking and keep the colour. Drain again, pressing on the spinach to extract as much water as possible. Put the spinach on a chopping block and coarsely chop.
Melt the butter in a frypan over high heat and cook until it turns brown. Add the spinach, SIDS SALT & PEPPER, and nutmeg then mix well with a fork, and cook for 2 minutes.
Arrange the spinach in the bottom of an ovenproof dish large enough to accommodate the eggs. Arrange the cold eggs on the spinach, with a little space between them, and sprinkle the cheese on top.
FOR THE SAUCE: Melt the butter in a heavy saucepan. Stir in the flour until smooth and cook, stirring constantly, for about 1 minute, until the mixture froths, without browning. Add the cream, whipping constantly with a whisk, and bring to a boil, whisking constantly. Stir in the seasonings and continue cooking over low heat for 1 minute, stirring constantly with the whisk. Cool for 6-8 minutes.
Preheat the grill. Add the egg yolk to the sauce, whisking very fast and hard.
Coat the eggs with the sauce and sprinkle with the Parmesan cheese. Place under the grill (not too close, so the eggs have a chance to get hot inside) for 5 minutes, until the sauce is nicely browned. Serve immediately.