8 large eggs
500 g spinach
1 onion, finely chopped
2 cloves of garlic, finely sliced
3 tbsp unsalted butter
2 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp freshly grated nutmeg
1 cup Klein River Grana, grated
1 tbsp unsalted butter
1 tbsp all-purpose flour
125 ml fresh cream
125 ml milk
1/2 tsp salt
1/4 tsp freshly ground white pepper
1 large egg yolk
2 tbsp Klein River Grana, grated
1 1/2 tablespoons freshly grated Klein River Grana Cheese
Preheat the oven to 200 °C
Melt the butter. Stir in the flour to make a paste. Gradually whisk in the milk and cream until smooth, whisking, until the sauce thickens. Reduce heat to low and simmer for about 5 minutes. Add egg yolk to the sauce, whisking fast. Remove from the heat and add the Klein River Grana. Season the Mornay sauce with salt and pepper. Cover and keep warm.
In a large skillet, melt the remaining 1 tablespoon of butter in the olive oil. Add the onion and garlic and cook over moderately high until softened, about 3 minutes. Add the spinach, tossing occasionally, until wilted, about 3 minutes. Season with salt, pepper and nutmeg.
Bring a large, deep skillet of water to a simmer. Crack the eggs into the skillet and simmer over moderately low heat until the whites are set and the yolks are runny, about 4 minutes. Using a slotted spoon, transfer the poached eggs to a plate; blot dry with paper towels.
Transfer spinach to oven-bake dish and place eggs on top, leaving enough space between each. Spoon the Mornay sauce over the eggs and sprinkle with Klein River Grana.
Place in oven and allow for cheese to turn golden brown.