Burani with spinach and béchamel

Ingredients:
4-5 eggs

500 g of spinach
400 g of bechamel
1 clove of garlic
1 spoon of white wine vinegar
60 g of parmesan cheese
4 l of olive oil
Salt, pepper

Preparation:

First, heat the oven to 200 degrees Celsius. Meanwhile, boil the spinach in a little salted boiling water. Drain and squeeze out excess water. Then sauté the spinach and garlic in a large pot with 4 tablespoons of oil, over medium heat for 2-3 minutes.

Add salt to the spinach and open it in a large oven pan. Boil water with salt in a full pot, add vinegar, break an egg on a plate and drop it into the water slowly. We repeat the action with the other eggs and leave them on the fire for 5 minutes.

Then drain them with a slotted spoon and place them in the pan on top of the spinach. Cover the surface with béchamel and grated Parmesan cheese. Leave the pan in the oven for 5 minutes, until lightly golden, and serve warm. 

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