Melt a tablespoon of margarine in a small skillet over medium high heat.. Stuff it full of fresh dry spinach. Cover tightly.The moisture in the spinach and the margarine is enough to steam everything. After a minute or so the spinach will start to wilt.Toss it around and put the cover back on for 30 seconds or so. Break a couple of eggs on top of the spinach and replace cover. When the whites of the eggs are opaque turn the heat off and (you know this) replace the cover.When the yolks are to your liking, slide it into a bowl and top with some shaved parm.
The spinach is great because there is no added water to dilute the flavor.Basically everything steams in it's own juices. One pan , less than 5 minutes, super tasty.
The British Slipware Potters Workshop is this coming weekend in Fredricksburg and I'm getting excited and anxious to hit the road. Look for a full account in about 10 days or so. Have a good week and thanks for stopping by.