Spinach with bechamel sauce

Clean the spinach well, chop it and sauté it.

On the other side you cook the egg

While you sauté the spinach and boil the egg, we start with the béchamel sauce.

Add two spoonfuls of oil, when it is hot add two spoonfuls of cornstarch and stir continuously because otherwise it sticks easily, when it has formed a dough you add the milk (400ml) continuously stirring and add salt and pepper to taste, when it starts to boil it will thicken.

It is very important that you do not stop stirring as the béchamel sticks very easily. Once it has thickened, remove from the heat.

When everything is ready, I first put the spinach in a bowl and then add the béchamel sauce.

Finally, put the hard-boiled egg on top and eat!