Active Time

　　15 min

　　Total Time

　　30 min

　　

Ingredients

Makes 4 to 6 brunch or lunch main-course servings

　　2 (10-ounce) boxes frozen chopped spinach

　　4 large eggs

　　1 medium onion, chopped

　　2 tablespoons olive oil

　　1 1/4 cups half-and-half

　　1 teaspoon chopped fresh thyme

　　1/8 teaspoon freshly grated nutmeg

　　3/4 teaspoon salt

　　1/2 teaspoon coarsely ground black pepper

　　

Step 1

Cook spinach according to package directions.

　　

Step 2

Cover eggs with cold water by 1 inch in a 2-quart heavy saucepan and bring to a rolling boil, partially covered. Reduce heat to low and cook, covered, 30 seconds. Remove from heat and let stand, covered, 15 minutes. Transfer eggs with a slotted spoon to a bowl of ice and cold water and cool 1 minute. Peel eggs and quarter lengthwise.

　　

Step 3

While eggs are standing, cook onion in oil in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until softened and browned, about 8 minutes. Add half-and-half, thyme, and nutmeg and briskly simmer, stirring occasionally, until liquid is reduced by one third and slightly thickened, 2 to 3 minutes. Add spinach, salt, and pepper and simmer, stirring occasionally, until spinach is heated through, about 2 minutes.

　　

Step 4

Transfer spinach mixture to a serving dish, then top with eggs and season with salt and pepper.