Hard-Boiled Eggs Florentine

Makes 1 serving

  • 2 free-range eggs
  • ½ cup steamed spinach
  • ¼ cup caramelized onions
  • Sea salt and pepper to taste

Hard boil the eggs: Place eggs in a pot covered with two inches of water.  Boil the water.  Once a full rolling boil is achieved, cover the pot, remove it from the stove and let it stand for 12 minutes.  Submerge the eggs in cold water for three minutes.  Once eggs have cooled, crack them on a hard surface, and then roll them to easily release the shell, cut eggs in half.

Combine spinach and onions in food processor until pureed, heat and place over eggs.