Original Recipe on Taste As You Go - Adapted from Gourmet - Serves 2 2 large eggs 1 small onion, chopped 1 tablespoon extra-virgin olive oil 2/3 cup half-and half 1/2 teaspoon fresh thyme, chopped Pinch freshly grated nutmeg Kosher salt, to taste Freshly ground black pepper, to taste Cook spinach according to the package directions. Wring as much water out of the spinach as possible, reserving the water in a bowl. Set both the spinach and the bowl of water aside. Place eggs gently in the bottom of a heavy saucepan and cover with cold water by 1 inch. Partially cover the pan and bring the water to a rolling boil. Reduce the heat to low and cook, covered, for 30 seconds. Remove the pan from the heat and let stand, covered, for 15 minutes. Transfer the eggs to a bowl of ice water and cool for 1 minute. Peel the eggs and quarter lengthwise. While the eggs are standing, heat the olive oil in a 12-inch heavy skillet over medium-high heat. Add the onions and cook, stirring occasionally, until softened, about 8 minutes. Add the half-and-half, thyme, and nutmeg and simmer, stirring occasionally, until the liquid is reduced by one-third and slightly thickened, about 2-3 minutes. Add the spinach, salt, and pepper and simmer, stirring occasionally, until the spinach is heated through, about 2 minutes. If the mixture is too thick, add some of the reserved spinach water to bring it to your preferred consistency. Divide the spinach mixture evenly and transfer to two plates. Top with the hard-boiled eggs and season with more salt and pepper, to taste. © Taste As You Go | All Rights Reserved |