Green Matafans

• ½ pound raw spinach, very finely chopped
• 1 tablespoon butter
• 1

Sauté the spinach in the butter until dry and completely free of moisture. Cool completely. Add the spinach to the egg yolks in the basic matafan batter before preparing the batter, which may require slightly less liquid. Fry 6 matafans, top each with a fried egg and with both creams mixed together, heated, and seasoned with the crumbled bacon, salt if needed, pepper, and nutmeg.<