Luncheon Eggs with Spinach Recipe ingredients

To prepare this Luncheon Eggs with Spinach Recipe, first cook six eggs very hard; cool and cut in halves lengthwise. Take two cups of cold spinach, heat it in a few tablespoons of water, drain and rub through a colander or chop very fine. Mix with pepper, salt and butter, place it in the bottom of an earthen dish, lay the halves of eggs about on the spinach and pour over them a cream sauce, made from one cup of milk thickened and seasoned with salt, paprika and about four tablespoons of mild grated cheese. Cover with crumbs and set in the oven. Serve when slightly browned.