1. Clean the spinach and remove the stems, wash several times in salted water
2. Peel and chop the garlic and shallot
3. Bring water and a dash of vinegar to the boil
4. Sauté the shallot and garlic and add the spinach until it is cooked.
5. Toast the pine nuts
6. Grate the parmesan cheese into a plastic bowl. Add the crème fraîche and whisk to combine.
7. Pour into a saucepan and let melt while stirring. Season with pepper.
8. Heat the purée as indicated on the packet
9. Poach the eggs

Dress the plates as follows:

1. Make a bed of spinach and spread the purée over it
2. Cover the spinach with a layer of sauce
3. Finish with the pine nuts
4. Finally, place the poached egg on top of the purée.