Poach eggs in salted water containing a little lemon juice for added flavor and to help hold the eggs together. Butter ramekins or individual baking dishes large enough to hold 2 eggs and spread a good layer of seasoned spinach in each. Sprinkle with grated nutmeg, a little lemon juice, and place 2 poached eggs in each. Cover with Morney sauce, dust with grated Parmesan cheese, and place under a broiler until nicely browned. Serve hot.{$7e}(Original recipe for 4)
