In a medium saucepan over medium heat, melt 4 tablespoons of butter until bubbling. Stir in ¼ cup of flour and cook for about 2 minutes, whisking constantly to form a smooth paste. Gradually add 2 cups of milk, continuing to whisk until the mixture thickens and bubbles gently, around 5-7 minutes. Once thickened, remove from heat and set aside to cool slightly.

In a large skillet, heat a drizzle of olive oil over medium heat. Add 4 cups of fresh spinach, sautéing until wilted and vibrant, about 3 minutes. Remove from heat and let cool for a moment. Squeeze out any excess moisture to prevent a watery outcome, then fold the cooked spinach into your prepared béchamel.

Preheat your oven to 375°F (190°C). Start by placing slices of crusty bread on the bottom to form a solid base. Spread half of the spinach béchamel mixture over the bread, followed by layers of diced ham. Repeat this layering one more time, finishing with another layer of bread.

Using the back of a spoon, create small wells in the top layer of bread for the eggs. Carefully crack 4-6 fresh eggs into the wells.

Transfer the assembled dish to your preheated oven and bake for 25-30 minutes or until the eggs are set but still slightly jiggly. The top should be a lovely golden brown.

Once baked, remove your Baked Eggs Napoleon from the oven and let it cool for about 5 minutes. Serve warm.