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Spinach Bird’s Nest

Contributor’s mother served this because father thought he didn’t like spinach.



  1. Place eggs in a small pan and cover with cold water. Bring water to a boil, turn off heat and cover pan with lid. Allow to stand for 10-15 minutes for hard-cooked eggs. Peel and quarter eggs.
  2. Toast bread and butter lightly.
  3. Wash spinach in large bowl or in sink. Shake off water and pack into medium pan.
  4. Add 1 tablespoon soft butter to pan. Cover pan tightly.
  5. Cook spinach on high heat for 2 minutes, or until wilted. The spinach will cook down to about ¼ its volume. Drain liquid.
  6. Use a sharp knife and a fork to cut cooked spinach. Usually, 4 horizontal cuts and 4 vertical cuts are best.
  7. Place half the spinach on each piece of toast. Top with 4 egg quarters and serve.
  8. Salt and pepper to taste.

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