For the pancakes, mix the flour and bicarbonate of soda together in a bowl.
In a separate bowl, mix the egg, butter, milk and cottage cheese.
Stir the egg mixture into flour mixture until well combined. Fold in the spring onions. Season, to taste, with salt and freshly ground black pepper.
Heat the olive oil in a frying pan. Pour 2 tablespoonfuls of the pancake mixture into the pan to form round pancakes 10cm/4in in diameter. Cook the pancakes for 2-3 minutes on each side, or until golden-brown on each side. Repeat until all of the mixture is used up.
For the sauce, heat the oil in a frying pan and fry the onions for 2-3 minutes, or until softened. Add the wine and continue to cook until almost all of the wine has evaporated.
Stir in the mustard and cream and season, to taste, with salt and freshly ground black pepper. Continue to cook until the volume of the liquid has reduced by one third. Add the lemon juice, to taste.
To serve, mix the spinach, butter and nutmeg together. Season, to taste, with salt and freshly ground black pepper.
Place a pancake onto each of 4 serving plates, top with some spinach and a poached egg and spoon over the sauce.
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