Serves 4
INGREDIENTS
500 g/1 lb spinach, shredded, or whole baby spinach leaves
1 hard-boiled egg
25 g/1 oz butter
grated nutmeg
1 tablespoon lemon juice
1 tablespoon olive oil
salt and pepper

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Spinach with Egg

cut the egg in half and remove and reserve the yolk. Chop the white.

wash the spinach well and place in a saucepan with just the water that clings to the leaves. Cover the pan and cook for 7-10 minutes,

shaking the pan occasionally, until the spinach is tender. Drain the spinach well and return it to the pan with the butter and a sprinkling or

nutmeg, salt and pepper. Heat through, then remove from the heat and stir in the egg white, lemon juice and olive oil.

transfer the spinach mixture to a warmed serving dish and sieve the egg yolk over the top.Serve hot.