Serves 2

This makes a substantial breakfast at the weekend, or a great weeknight supper.  Its a delicious combination.

1 tsp light olive oil

2 cloves garlic, peeled and minced

1 1/2 180g-bags of fresh baby spinach, washed and torn (6 cups)

2 TBS sour cream

1 tsp lemon juice

salt and black pepper to taste

hot buttered toast of your choice

4 slices of crisp streaky bacon

fried or poached eggs (if they are small we have 2 each, if large we have one each)

 

Heat the oil in a large skillet. Add the garlic and cook until quite fragrant.  Start adding the spinach by the handful, letting it wilt down before adding more. (I like to remove and discard any longish or large stems prior to cooking.) Once all of the spinach has wilted, pour it into a fine seive. Press with the back of a wooden spoon to extract as much water as possible.  Put into a bowl and chop lightly with a pair of kitchen scissors, stir in the sour cream and lemon juice.  Season to taste with salt and black pepper.  Keep warm while you put together the remaining elements of the dish.

Top each of two warm plates with hot buttered toast.  Divide the creamed spinach between the two.  Top each with 2 slices of bacon and your eggs.  Serve immediately.