- 2 tablespoons unsalted butter
- 1/4 cup heavy cream
- 10 cups baby spinach leaves washed
- Salt and freshly ground black pepper to taste
- Freshly ground nutmeg
- 2 tablespoons distilled white vinegar
- 4 large eggs
- 4 slices buttered toast.
Melt the butter in a large skillet over medium heat. Pour in the heavy cream, and let simmer for a minute or so, until it starts to reduce and thicken. Throw in the spinach leaves and cook for 2 to 3 minutes, until the leaves have wilted. Pull the skillet from the heat and season the spinach with salt, pepper, and the nutmeg.
Fill a deeper saucepan with about 3 inches of water and bring it to a gentle, not rolling, boil. Add the vinegar and stir to make a whirlpool effect. Crack the 4 eggs carefully into the pot. The whirlpool and the vinegar will help each egg white stay together.
Allow the eggs to gently simmer for 2 to 3 minutes. You’re aiming for a wobbly but well-cooked white with a runny yolk. Using a slotted spoon, gently move the eggs to a paper towel-lined plate to soak up the excess water.
Top the buttered toast with the creamed spinach. Carefully place an egg on top of each stack.