Fried Eggs with Spinach

Thoroughly rinse the fresh spinach and drain well in a colander. Peel the garlic clove and mince very finely. Carefully crack the four eggs one by one into separate small bowls so the yolks remain intact and no shell fragments end up in the dish.

Heat half the olive oil in a large frying pan or wok over medium heat. Briefly sauté the minced garlic until fragrant, but do not let it brown. Add the spinach in batches and stir regularly with tongs until all the leaves are completely wilted. Season the spinach with salt, freshly ground black pepper and optionally a pinch of freshly grated nutmeg. Remove the spinach from the pan and let excess liquid drain well.

Set the same pan, or a clean non-stick pan, over medium heat and add the remaining olive oil. Gently pour the eggs from the bowls into the pan, leaving sufficient space between them. Fry the eggs for two to three minutes until the whites are completely set and the yolk is still runny. Optionally place a lid on the pan for the last minute if you prefer the yolk more cooked. Sprinkle the eggs with salt and freshly ground black pepper.

Distribute the drained, warm spinach evenly over the plates. Carefully scoop the fried eggs from the pan with a spatula and place two on top of each portion of spinach. Serve the dish immediately.