Eggs with spinach

serves 2

ingredients
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.