Yields4 Servings
 600 g spinach
 700 ml hot béchamel sauce
 ¼ teaspoon grated nutmeg
 4 tablespoons butter
 4 chicken breasts, sliced
 2 hardboiled eggs halved
 4 tablespoons grated parmesan
 4 tablespoons breadcrumbs
 Sea salt

Preheat the oven to 180C,Gas4; cook the spinach until it wilts; drain and press down in a sieve to get rid of all the excess water; mix with 6 tablespoons of the hot béchamel sauce and season to taste; spread the mixture over the base of an oven proof dish


Heat 2 tablespoons of the butter in a frying pan; sprinkle the chicken with the sea salt and fry until just browned; place the halved eggs at the bottom of the dish and lay the chicken on top; spread over the remaining béchamel; sprinkle with the parmesan and the breadcrumbs; dot with the remaining butter and bake for about 25 minutes until golden