Of course I was initially drawn to this recipe because of its name: spinach narcissus. It has a beautiful ring to it, don’t you think? Instead of the character disorder, this dish represents the springtime daffodil, or narcissus, blooming over a bright green lawn. The sunny-side up eggs do sort of look like daffodils to me.

spinach narcissus

This comes from Food of Life and I’ve tried to follow it as closely as possible. I did end up cooking it a bit longer than suggested to make sure that the eggs firmed up enough to prevent breaking, as that would spoil the entire effect.

spinach narcissus

3 lbs spinach, washed and coarsely chopped
6 tbsp olive oil
2 onions, peeled and thinly sliced
1 clove garlic, crushed
salt and black pepper to taste
4 eggs

Steam spinach for ten minutes. Remove from steamer and set aside.

Sauté onions in olive oil on medium in a non-stick pan until they become a golden color (about 5 to 10 minutes). Add garlic, salt, pepper and spinach. Fold everything together. Let cook for a minute more. Gently press into a flattened disk in the pan.

Break an egg into a small bowl. Carefully pour egg onto spinach avoiding damaging the yolk. Repeat with all eggs. Cover and cook until eggs have firmed up to your taste (about three to 5 minutes).

We had this with rice for dinner but I think it would make a perfect brunch meal, too.