2 lbs. fresh spinach
1 tbsp. salt
2 eggs
Dash of nutmeg
1 tbsp. butter
3 rusk

Wash spinach thoroughly. Remove large roots but not the small ones. Cook with just the water left in the leave from washing. Add salt. Drain after 10 minutes. Chop fine, add butter, crumbled rusk and one raw egg. Add nutmeg (if liked), and mix altogether. Place on very low flame for fifteen minutes, stirring occasionally to keep from burning, or place in slow oven for 20 minutes. Garnish with hard boiled egg.