Eggs florentine

Today we made eggs florentine. This is a dish where you put a piece of toast on a plate, on top of that creme spinach, then a poached egg on that, and then lastly cheese to finish it of.
Creme spinach:
Bechamel (white sauce) :
Melt 100g butter and mix it with 100g flour to form a roux (soft ball)
Boil milk with a onion with cloves in.
Add it to the roux and whisk till the roux is desolved and the consistency is thick.
Blanched spinach
Put water in a pot and let it boil.
Cut the white pieces out of the spinach and rinse it.
Put the spinach in the boiling water for 3-5 min.
Saute onions:
Brunoise the onion and fry it in a pan.
Mix all of the above.
Poach egg:
Put water in a pan, and let it simmer.
Put vinegar into the water just enough to taste it. 
Stir the water then brake the egg into the water.
Take the egg out when it is still soft.
When all these things are on the plate put it under a grill, so the cheese will melt.