Defrost the frozen spinach and squeeze well. Rinse fresh spinach thoroughly and blanch as well.
In a large frying pan, melt the butter and sauté the shallot-garlic mixture. Add the long-grain rice, fry briefly, deglaze with white wine and fill up with soup. Meanwhile, cook the long-grain rice on a low fire for about twenty minutes with the lid closed until soft but still grainy and season with salt, pepper and nutmeg (freshly grated).
When the long grain rice is cooked, stir in the spinach by means of two forks, pour the spinach long grain rice into a buttered casserole dish.
While the long grain rice is cooking, put the eggs in a frying pan with cold water. Bring to the boil and from the boiling point, wax for six minutes. Immediately rinse under cold water and remove the shells.
For the sauce, melt the butter in a small pan. Add the flour and cook briefly, stirring until soft. Now add the milk, stir to a smooth sauce, bring to a boil and simmer gently over low heat for about ten minutes. Stir occasionally so that the sauce does not burn. At the end of the cooking time, fold in the cream and two thirds of the cheese and season the sauce with salt, pepper and nutmeg (freshly grated).
With the back of a spoon, make indentations in the spinach long grain rice and pour in the eggs. Cover with the sauce. As a final step, sprinkle the remaining cheese over
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