Recipe: Green Fried Eggs
From How to Boil an Egg by Rose Carrarini (Phaidon Press, March 2013, $35.00)
5-8 oz (140-225 g) spinach, coarse stalks removed
2 tbsp (25 ml) olive oil
Bring a pan of water to a boil, add the spinach and cook for 2 minutes, until wilted.
Drain well and squeeze out the excess moisture, then spread it out on a plate.
Heat the oil in a frying pan or skillet over low to medium heat.
Break the eggs into the pan and cook gently for 1 minute, then sprinkle the parsley over them and season with salt and pepper.
Cover the pan with a lid and cook for about 1 minute more so that the eggs and herbs steam together,