1. Melt the butter in a saucepan over medium heat. Whisk in the flour until smooth; cook, stirring, until the mixture lightens, about 1 minute. Remove from the heat; whisk in the milk, 2 teaspoons salt and the nutmeg. Return to medium heat and bring to a boil, whisking. Remove from the heat again; stir to cool slightly.
2. Heat a deep skillet over medium heat. Add the spinach and 1 teaspoon salt; cover and cook about 3 minutes.Toss with tongs, then continue to wilt, uncovered, about 2 more minutes. Drain and cool slightly, then squeeze the spinach until dry. Coarsely chop.
3. Gently reheat the sauce, then whisk in the whole egg and yolks; cook, stirring, until the sauce thickens. Stir in the spinach; heat through. Season with salt and pepper.
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|Serving Size: 1 Serving (276g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 440 (83%)|
|Amt Per Serving||% DV|
|Total Fat 48.9g||65 %|
|Saturated Fat 27.1g||135 %|
|Monounsaturated Fat 14.8g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 688.8mg||212 %|
|Sodium 192.2mg||7 %|
|Potassium 946.8mg||25 %|
|Total Carbohydrate 12.3g||4 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 8.9g|
|Protein 14.2g||20 %|
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Calories per serving: 531
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