Uova alla fiorentina (Real Eggs Florentine)

Ingrédients

• 500 g 1 lb spinach, trimmed of its stems and well washed
• 2-3 cloves of garlic (peeled and lightly crushed)
• Olive oil
• Salt and pepper
• 4-6 eggs

Préparation

1. 1

   Prepare and sauté the spinach in garlic and olive oil in a large braising pan, following the recipe for spinaci ripassati in padella.

2. 2

   After the spinach has sautéed for a minute or two, make little wells in the spinach and gingerly drop an egg into each well. Cover the cover the pan and let the eggs cook over very gentle heat until done to your liking—if you're like me, until the whites are just cooked and the yolk still runny.

3. 3

   Serve immediately, with some crusty bread and some crisp white wine.