Boil the spinach in a little salted water. Prepare a roux in a second saucepan. To do this, heat the margarine, then stir in the flour and sauté briefly. Then stir in the milk quickly with a whisk. Here the amount by feeling, it should be a thick mass.
Take the pot off the stove and let it cool down a little while stirring. Then stir in the egg, it shouldn`t stagnate if possible. Season with plenty of nutmeg, salt and pepper.
Pour off the water from the spinach and squeeze out the remaining liquid. Then stir the spinach into the light sauce. If necessary, season again.
We like to eat fried potatoes, duchess potatoes or potato wedges from the oven.
Alternatively, you can make the light sauce a little thinner, mix a little grated cheese into the spinach and then use the whole thing as a sauce for pasta.
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