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By Craig Claiborne
Cook the spinach, covered, in a small amount of boiling salted water until just tender. Drain thoroughly. Chop well or put through a food mill.
Sauté the onion in the butter or together with the bacon until tender. Add to the spinach purée.
Season spinach with the salt, pepper and nutmeg and spread it in a warmed dish.
Make six depressions in the purée and place an egg in each. Garnish with the toast points.
© 1966 Craig Claiborne estate. All rights reserved.