This recipe serves 4

1 lb. SeaSeald or James Island Crabmeat
1 lb. fresh spinach
4 eggs
1 cup grated extra-sharp
Cheddar cheese
2 cups white sauce,
made to package directions
Pinch grated nutmeg
1/4 cup plain breadcrumbs
2 tbs. butter

Wash, dry spinach. Remove tough stems and chop roughly.
In double boiler, make white sauce to package directions or from scratch. Add cheese, nutmeg. Stir to melt, keep warm. Heat oven broiler. Divide spinach among four gratins or ovenproof ceramic dishes. Top with crabmeat. Crack one egg into each dish, keeping yolk unbroken. Nap each dish with warm sauce, sprinkle with breadcrumbs, dot with butter. Broil until sauce bubbles, topping browns.