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.