4 lbs. fresh spinach
2 eggs, hard boiled
4 tbsp. butter
Salt
2 tbsp. dried bread crumbs
2 slices stale white bread

1. Wash the spinach, drain and pile into large saucepan. Bring slowly to a boil, turning the spinach several times to ensure that the top layer also cooks through.

2. Reduce the heat and simmer for 8 minutes or until the spinach is soft, stirring occasionally. Cut the hard boiled eggs into wedges or slices.

3. Drain the spinach, pressing to remove as much of the liquid as possible. Chop finely with a sharp knife. Heat 1/2 of the butter in a saucepan and add the spinach. Season to taste with salt and pepper and thicken with the bread crumbs. These will absorb any liquid still remaining. Keep the spinach warm in a heated dish.

4. Remove the crusts from the bread, cut each slice into thin strips or cubes and fry them golden brown in the remaining butter.

5. Garnish the spinach with fried bread and wedges or slices of egg.