4: Preheat your oven to 220°C (430°F) on grill mode. In a frying pan over medium heat, pour 40 g butter and, when hot, add the shallot, salt and pepper. Cook for 1 minute, without browning.
6: ...then half of 700 g mornay sauce, mix well and heat through.
7: Divide the spinach among small ovenproof dishes.
8: Place a soft-boiled egg on top.
9: Drizzle generously with Mornay sauce.
10: And grate some Comté cheese on top.
11: Place in the oven in grill mode at 220°C (430°F) for about 5 minutes.
12: Enjoy them piping hot and au gratin.
Remarks
Be careful not to leave the eggs under the grill for too long - 5 minutes is a maximum, and they should remain soft if possible. If you don't have Mornay sauce, a cheese béchamel will work just as well. The Comté can be replaced by another cheese to suit your taste (cheddar, emmental, etc.).