Wednesday, June 4, 2008

Eggs With Spinach

Eggs With Spinach
serves 2

450g/1lb fresh spinach
25g/1oz butter
1 small onion, finely chopped
pinch of ground nutmeg
4 eggs
salt and freshly ground
black pepper

• Cook the spinach for 1–2 minutes in boiling water until the leaves have just wilted, then drain and squeeze out the excess water.
• In a heavy frying pan, melt the butter and sweat the onion for 5 minutes until soft.
• Add the spinach and cook for a further 5 minutes, stirring frequently. Season with a pinch of nutmeg and salt and pepper.
• Make four holes in the spinach, and break an egg into each space.
• Cover the pan and cook for 5 minutes until the egg whites are cooked through.
• Serve with bread.

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