Rinse a 400g bag of fresh spinach and tear off stems. Steam spinach for 2-3 minutes until just wilted, then divide between four individual shallow ovenproof dishes, add grated nutmeg and seasoning to taste. Half fill base of steamer with water, and when water is just bubbling, drop 4 eggs individually into water (having first broken them one at a time into a cup without breaking the yolk).
Cook gently until whites are set. Lift out with a draining spoon, place on spinach. Melt 25g butter in a small saucepan, stir in 25g plain flour, then gradually mix in 300ml semi skimmed milk and bring to the boil, stirring until thickened and smooth. Reserve 4 slices of raclette from a 250g pack of Raclette slices for Florentine topping. Dice the rest and stir into sauce with 2 tbsp single cream or extra milk, 1 tsp Dijon or wholegrain mustard and seasoning. Heat, stirring until melted then pour over eggs. Top with reserved raclette, cut into triangles and sprinkle with 2 tbsp fresh breadcrumbs and 1 sliced tomato. Bake now or later at 190°C/375°F, gas mark 5 for 15 minutes until golden.