Am I playing the same old record? Possibly. Is there an insane amount of butter on the side of that plate? Maybe. Do I care? Nope.
- 2 eggs
- 1 shallot
- 1/2 bag spinach
- 1 tbsp capers
- salt/pepper for seasoning
- oil for cooking
Thinly slice the shallot. Add a splash of oil to a frying pan, add the shallot and fry over a low/medium heat.
After 2 minutes, wash the spinach and add to the pan. Stir and let the spinach reduce for around 3 minutes then push to the side and crack in the two eggs.
Whilst the eggs are cooking, gently nudge the spinach & shallot mixture from the sides to keep from burning.
Now comes the trickiest part (which isn’t all that tricky) personally I leave the eggs for about a minute, and then cover them to make them cook on top faster. I’d then check every 30 seconds to see how well it’s cooked – leaving it on for a harder yolk & taking it off once the whites are cooked but the yolk is still runny.
Once you have your eggs to your liking, sprinkle on the capers & serve.