1 Tbsp butter
4 handfuls raw spinach (or kale, chard, collards or mustard)
Shredded cheese of your choice
Salt and pepper to taste
Preheat oven to 350F. Lightly butter four ramekins (or a muffin tin instead; just make sure to fill the empty holes with water).
Melt butter in a warm skillet. Add spinach. Cook until wilted, at which point the leaves have significantly reduced in size. Remove from heat, drain any excess liquid and divide into the four ramekins. Spread cheese over the spinach. Crack one egg into each ramekin, sprinkle with salt and pepper.
Place ramekins on a baking sheet and cook for 15-18 minutes until the egg white is cooked but egg yolks are still a little runny. Serve with crusty bread.
From the kitchen of Angela MacDougall
Article: Shades of Spring