Spaghetti met spinaziesaus, ei en blauwe kaas

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1 pakje spinazie á la crème (diepvries)
zout, peper, versgemalen nootmuskaat
een scheutje citroensap
4 eieren
200 gr Danish blue of gorgonzola
een scheutje olie
300 gr spaghetti

Maak de spinazie volgens het voorschrift op de verpakking klaar en breng op
smaak met wat peper, nootmuskaat en wat citroensap.
Kook de eieren ± 6 minuten, pel en halveer ze.
Verkruimel de kaas grof.
Breng intussen ruim water met wat zout en een scheutje olie aan de kook en kook
de spaghetti in ± 10 minuten beetgaar.
Schep de afgegoten en uitgelekte spaghetti in een met heet water uitgespoelde
schaal, schep er de spinazie op, bestrooi met de kaas en garneer met de halve
eieren.
Serveer direct.