Prepare two cups of boiled spinach. Blend, rice, or chop it until it is a fine puree. Melt in a skillet which may be rubbed lightly with a clove of garlic. Add 1 1/2 to 2 tablespoons butter. Cook for one minute, or, if preferred, until golden, one tablespoon or more very finely chopped onion. Set aside.
Stir in, until blended, two tablespoons of browned flour. Slowly stir in 1/2 cup hot cream and 1 teaspoon of sugar. When the sauce is smooth and hot, add the spinach. Stir and cook it for three minutes. Season it well with salt and pepper.
Serve garnished with slices of hard boiled egg.