8 lg. eggs
1 c. spinach, chopped or leaf, cooked
Salt & pepper to taste
Hollandaise Sauce

Soft boil or poach the eggs, place on buttered toast, heat the spinach and place equally on the eggs. Pour spinach juice over the eggs. Spoon Hollandaise Sauce over the eggs. Serve as warm as possible. Salt to taste. Yield: 4 servings.