2large bunches spinach, stemmed, washed and chopped
½teaspoonred pepper flakes
¼teaspoonground nutmeg
½cupmilk
½cupheavy cream
Salt and pepper
Crusty bread
Fried eggs
Instructions
Cut stems off of spinach (some stems are okay) and rinse well. Then chop spinach and let drain in a colander.
In a large skillet, add butter and olive oil over medium-low heat. Once melted, add garlic and cook for 30 seconds.
Add spinach and cover. Let spinach steam and cook until wilted, 4-5 minutes.
Remove lid and season with red pepper flakes, ground nutmeg, and a pinch of salt and pepper. Let cook until water evaporates from the skillet.
Turn heat down to low and stir in milk and cream. Continue to cook on low for 5-6 minutes until mixture is thick.
Meanwhile, toast bread and fry eggs in a little olive oil.
Stack toast in a bowl and spoon over creamed spinach. Be sure to get plenty of the cooking liquid. Serve topped with an egg and extra toast on the side.