This is one of those super simple dishes that just tastes great. We tried it with the coconut sauce left over from last week but decided the eggs were better without. You could modify this to fit your egg preference; I think it would be great with creamy scrambled eggs as well. I basted ours because I am horribly inept at making eggs over easy. The flip gets me every time.
4 slices of hearty bread
1 bunch spinach
4 T. olive oil
salt and pepper
1. Place bread in the toaster to toast while you cook other ingredients.
2. In a large flat skillet, heat 2 T. of olive oil over medium-high heat. Add the spinach to the pan and cook until it is just starting to wilt. Remove from pan into a bowl and set aside.
3. Add the remaining 2 T. of olive oil to the skillet. Crack eggs into skillet one at a time, careful to leave yolks intact. Salt and pepper the tops. When whites are almost set, sprinkle a little bit of water over each of the yolks and cover for a minute or so. Hopefully you will end up with whites that are firm and yolks that are still a bit runny.
4. Spoon the spinach equally over the pieces of toast. Then top each slice with an egg. Enjoy!