Breakfast cannot be more enjoyable than with fresh home grown free range eggs and organic spinach out of the garden. I am lucky enough to have a combination of quail and chicken eggs for breakfast.
Wash two large bunches of spinach (beetroot or radish tops work equally well). Do not add water, the water clinging to the leaves from the washing will be enough. After a while press as much water out of the spinach as you can and put aside. Add one tablespoon of extra virgin olive oil and one tablespoon of butter to a pan. Also add three large cloves of garlic and one small chili finely chopped, simmer for about two minutes on low heat. Add the spinach to the pan and season with salt and pepper to taste. Now break in as many eggs as required and cook until eggs are done to your liking. You can cover the pan for a while when cooking if you want the eggs hard. Sprinkle with grated parmigiano, black pepper, add a dash of olive oil and serve with home made bread.