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Ingredients:
2 pounds fresh spinach
1 tablespoon butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 garlic clove, peeled
pinch of grated nutmeg
8 large eggs
1/2 cup grated Gruyere cheese
Preparation:
Preheat the broiler.
Pick over the spinach and discard any tough stems or blemished leaves. Wash thoroughly.
Bring 1/4 cup water to a boil and place the spinach in it. Stirring, cook for about 1 minute, or until the leaves wilt. Dain the spinach in a collander, pressing the leaves to remove all moisture.
In an 11-inch non-stick frying pan, melt the butter and add the spinach, salt, 1/4 teaspoon of the pepper, garlic and nutmeg. Heat through, stirring for 1 minute.
Make a small indentation in the spinach for each egg. Break the eggs over the spinach, allowing the whole yolk to settle into each indentation. Sprinkle with the cheese and 1/4 teaspoon pepper. Place the pan about 4 inches from the heat source in the broiler. Broil for 2 minutes, or until the eggs are partially cooked. The yolks should remain runny.
Serves four.
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