Eggs Florentine with a Twist


2 packets of spinach
4 eggs
2oz of butter
! tablespoon of olive oil
Good pinch of freshly ground nutmeg
Salt and freshly black pepper
3 parsnips
1 large leek
Bunch of fresh basil 

Chop and boil the parsnips and leek in salted water until very tender.
Drain thoroughly
Tear the basil leaves into small pieces
Add the basil to the parsnips and leek together with 1oz of the butter
Season with freshly ground black pepper
Wash the spinach.
Season with salt and freshly ground black pepper
Wilt in a large saucepan in just the water clinging to the leaves.
Drain thoroughly and squeeze out the excess moisture by twisting in a clean dry cloth.
Sprinkle with nutmeg.
Using a ricer (if you haven’t got one mash instead) arrange the parsnips and  other vegetables around the edge of a fairly large oblong dish to form a nest in the middle.
Into the nest spoon and arrange the wilted spinach.
Fry four eggs in the remainder of the butter and place one on the top of each quarter of the nest.
Serve immediately.