Method
 

1. Pre-heat oven to 180°C: 350°F: Gas 4.

2. Wash the spinach and place into a saucepan.

3. Cover and cook for a few minutes, until wilted.

4. Drain well in a sieve, pressing with a wooden spoon to remove excess liquid.

5. Add 15g (½oz) butter, season to taste.

6. Arrange the spinach in four portions in a shallow ovenproof dish.

7. Top with slices of tomato, add the haddock fillets.

8. Cover with buttered baking foil.

9. Bake for 15-20 minutes or until the haddock flakes easily.

10. Place the remaining butter, flour and milk, in a saucepan.
    Bring to the boil, whisking constantly, until the mixture boils and thickens.

11. Cook for a minute or two.

12. Remove from the heat.
    Stir in half the cheese and reserve.

13. Poach the eggs.

14. Pre-heat the grill.

15. Place a poached egg on top of each haddock fillet.

16. Pour over the sauce, top with the remaining cheese.

17. Place under the grill for 2-3 minutes or until golden brown.