THE STUDENT VEGETARIAN COOK BOOK

the spinach is submerged in juice and tender. Drain and press out surplus water with the back of a spoon.

2 Peel and finely chop the garlic. Melt V2 OZ/15 g of the butter in I tablespoon of the oil over medium heat and fry the garlic for about 30 seconds or until just starting to change colour. Remove the pan from the heat and add the spinach. Toss until thoroughly mixed. Spread the spinach mixture over the bottom of the ovenware dish and make 4 indentations in it for the eggs to sit in.

3 Heat butdo not boil the milkwith the bayleaf. Coverand set aside. Boil the eggs for 6 minutes. Drain the hot water from the saucepan, leaving the eggs inside, and refill briefly with cold water to cool them. Then shell carefully and place in the indentations in the spinach.

4 Pre-heat the oven to400°F, 200°C, Gas Mark 6. Coarsely grate the Gruyere or Cheddar and the Parmesan separately. Make the cheese sauce. Melt the rest of the butter in the remaining tablespoon of oil, add the flour and stir until amalgamated; be careful not to let it brown. Remove the bayleaf from the milk and discard. Pour the milk slowly into the fat and flour mixture, stirring continuously; keep stirring until the sauce has thickened. Season lightly with salt and more generously with pepper and simmerfor 5-6 minutes. Removefrom the heatand stir in the Gruyere or Cheddar and about half the Parmesan. Pour over the eggs and spinach. Scatter the rest of the Parmesan over the top. Bake in the oven for 15-20 minutes or until the sauce is golden and bubbling.