These hot, sunny days are leaving us mellow and uninclined to cook fancy things at the end of the workday. We're known proponents of the eggfor supper, and this is one of our favorite ways to add just a little something extra to a basic dish.
It's a light but filling supper, with fragrant, nutty pine nuts adding some crunch, and the soft egg oozing out into greens dressed with light vinegar, garlic and oil.
Garlic Greens with Pine Nuts and an Egg
1 tablespoon olive oil 5 large garlic cloves, thinly sliced 1 12 ounce bag of baby spinach, washed and patted dry 1/2 tablespoon white balsamic vinegar 1/3 cup pine nuts, toasted Salt and pepper Fresh Romano cheese 2 (or more) Spanish fried eggs
Lightly fry the garlic in the olive oil over low heat. Be careful not to let it burn at all - let it slowly cook until softened and fragrant. Add the spinach and turn the heat to medium. Cook quickly, stirring constantly, until the spinach is wilted. Remove from the heat and dress with balsamic vinegar, a little more olive oil, if necessary, salt and pepper and cheese. Put a healthy helping in a bowl and put an egg (or two) on top.