500 g cooked spinach
10 à 12 croutons (or one slice of bread to make)
4-8 tablespoons oil
1 teaspooncrushed garlic
salt, black peper
100ml olive oil
4 tablespoons lemon juice
100 g parmesan cheese
Wash, dry and chop spinach.
Dice the bread.
Fry croutons in 4 tablespoons oil.
Remove from heat, add garlic, stir.
Dry on paper towels and leave to cool and become crusty.
Dunk eggs in boiling water for 10 seconds and put to one side.
Put the spinach leaves in a bowl, add salt, pepper and olive oil, stir.
Break eggs, add lemon juice and stir.
Sprinkle with cheese and croutons, serve immediately.