- 2 (10-ounce) boxes frozen chopped spinach
- 1 medium onion, chopped
- 2 tablespoons olive oil
- 1 1/4 cups half-and-half
- 1 teaspoon chopped fresh thyme
- 1/8 teaspoon freshly grated nutmeg
- 4 large hard-boiled eggs
- 3/4 teaspoon salt
- 1/2 teaspoon coarsely ground black pepper
Cook the spinach according to the package directions.
Cook onion in oil in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until softened and browned, about 8 minutes. Add the half-and-half, thyme, and nutmeg and briskly simmer, stirring occasionally, until the liquid is reduced by one third and slightly thickened, 2 to 3 minutes. Add the spinach, salt, and pepper and simmer, stirring occasionally, until the spinach is heated through, about 2 minutes.
Peel the eggs and quarter lengthwise.
Transfer the spinach mixture to a serving dish, then top it with the eggs and season with salt and pepper.
- Yields: 4-6 servings
- Preparation Time: 30 minutes
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