Directions
Prepare the Eggs: Place the eggs in a saucepan and cover with cold water by about an inch.
Bring to a rolling boil over high heat.
Once boiling, turn off the heat, cover the pot, and let the eggs sit for 6-7 minutes for jammy yolks. Immediately transfer the eggs to a bowl of ice water to stop the cooking process.
Sauté Aromatics: While the eggs cook, heat 3 tbsp (45 ml) of olive oil in a large skillet or pan over medium heat.
Add the mustard seeds and cook for about 30 seconds, or until they begin to pop.
Wilt the Spinach: Add the chopped spinach to the skillet, working in batches if necessary.
Stir continuously until all the spinach has wilted, which should take about 2-3 minutes.
Season and Finish: Stir in the butter, sea salt, and chili flakes.
Cook for another minute until the butter is melted and everything is well combined.
Remove from heat and stir in the chopped almonds.
Assemble and Serve: Gently peel the cooled eggs and slice them in half lengthwise.
Arrange the cooked spinach on two plates, top with the egg halves, and scatter the olives over the top. Optionally, serve with sliced avocado and a final drizzle of olive oil.
Add a clove of minced garlic or a finely chopped shallot to the oil with the mustard seeds for an extra layer of savory flavor.
