With a pastry cutter, stamp out as large rounds as possible from the slices of bread.

In a pan, gently cook the spinach (do not add liquid) for 3 4 minutes. Drain well and chop.

Bring a pan of water to the boil and put the eggs on to poach lightly.

Meanwhile, melt 15 g (1/2 oz) butter in a small saucepan and stir in the flour. Cook for 1 minute then remove from the heat and gradually add the milk. Bring to the boil, simmer for 1 2 minutes, stirring constantly. Stir in the spinach and season well with salt, pepper and nutmeg.

Toast the bread rounds on one side. Mix the rest of the butter with the garlic and spread on the untoasted side. Grill again until golden.

Drain the eggs. On a heated plate, top each toast croute with an egg, spoon over the creamed spinach and serve at once.