Clean the spinach, chop it finely and sauté it in oil, with salt and a little water. Optionally, add cleaned and chopped garlic.
Once softened, add the flour dissolved in a little water in a thin trickle. Stir until the porridge thickens and season it with black pepper, savory and spearmint to taste.
Serve the spinach puree with 1 poached egg.