Spinach with garlic and egg
4-6 cloves garlic, minced
2 eggs (free range if possible)
olive oil (preferably Yunquera Gold!)
Cook the spinach in boiling water just until it turns bright green. Drain very well in a colandar.
In a frying pan, fry the minced garlic lightly in olive oil and butter. Add the spinach and turn a few times.
Push the spinach down with a wooden spatula, and make a few breaks/dents in it. Break the eggs over the spinach mix (one each side of the pan); break the yolks and spread the egg mixture around a bit, very lightly. Cook until the eggs are set. Turn onto a plate and cut into slices. Salt and pepper to taste.
Note: This can be served as a first course, or as a light dinner with crusty bread. Equally good room temperature or hot.