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Active Time
15 min
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Total Time
30 min
Ingredients
Makes 4 to 6 brunch or lunch main-course servings
Step 1
Cook spinach according to package directions.
Step 2
Cover eggs with cold water by 1 inch in a 2-quart heavy saucepan and bring to a rolling boil, partially covered. Reduce heat to low and cook, covered, 30 seconds. Remove from heat and let stand, covered, 15 minutes. Transfer eggs with a slotted spoon to a bowl of ice and cold water and cool 1 minute. Peel eggs and quarter lengthwise.
Step 3
While eggs are standing, cook onion in oil in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until softened and browned, about 8 minutes. Add half-and-half, thyme, and nutmeg and briskly simmer, stirring occasionally, until liquid is reduced by one third and slightly thickened, 2 to 3 minutes. Add spinach, salt, and pepper and simmer, stirring occasionally, until spinach is heated through, about 2 minutes.
Step 4
Transfer spinach mixture to a serving dish, then top with eggs and season with salt and pepper.
Leave a Review
Reviews (3)
Back to TopLooking to use up hard boiled egg. Had all ingredients except cream so I used milk and threw in some goat cheese also--GREAT!
jcab09
Columbia, MO
2/16/2012
This was very tasty. I served it on brown rice for dinner.
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Tallahassee
1/22/2006
This was a very good appetizer.
KCarson1us
Enfield, Ct
10/23/2005