Creamed spinach with seasoned butter seed eggs  

Ingredients: 250g baby spinach, 5-10g butter, 1 shallot, 1 clove garlic, pinch of flaky sea salt, nutmeg, ground black pepper, 100ml double cream, 20g grated parmesan, 2 eggs, bread, toast, or potato fries for mopping.  

Combine 2 tbsp mixed seeds, 30g butter, 1/4 tsp sweet smoked paprika, and 1/4 tsp Aleppo pepper flakes.  

Place a 26cm lidded sauté pan or small casserole over medium heat. Add the spinach and simmer for 6 minutes, poking and tossing to wilt evenly.  

Push wilted spinach to one side of pan. Pour butter into the empty space, then add shallot, garlic, and a touch of salt. Put spinach in the middle after 3 minutes of sautéing without coloring.   

Stir it well, then make two wells in the bubbling spinach. Add eggs, lower heat, cover, and simmer for 2-21⁄2 minutes until whites set.  

Get off the heat. Keep the pan off the stove if the whites aren't hard, but return the lid and check after 30-60 seconds.  

Toast the seeds for 2-3 minutes in a dry pan over medium heat until they turn color and the smaller seeds explode.  

Place the butter in the middle of the seeds and allow it bubble and brown for 1-2 minutes.   

Once nutty-smelling, remove from fire and add spices. Spoon over baked eggs.  

Try large-leaf spinach or chard. Finely chop the stems and sauté in oil for 1-2 minutes before adding the leaves.  

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