Open a can of spinach. Use a good brand, not the store brands. Rinse out the canned spinach in a mesh collander, this helps rid it of odd flavors, etc. Squeeze excess liquids from it, and set aside.

Crack an egg in a bowl, barely mix it. Leave most of the yolk intact. If cooking for two, use two barely mixed eggs, and 2 cans of spinach.

Heat an iron skillet on medium low heat with either 2 tablespoons dairy butter melting in it, or a little over a tablespoon bacon drippings.

When that's sizzling, gently hand squeeze the spinach once more, then drop it in piles all across the skillet, leaving bare spaces of visible skillet between the piles of spinach. Do not stir. Allow this to sizzle for about 2 minutes un-stirred. Then use a spatula to flip the piles over to sizzle the opposite side. Leave the spinach in piles, and bare spaces in the bottom of the skillet.

Once the spinach has heated through, pour the barely mixed eggs into the bare spots between the piles of spinach. Do Not Mix - don't move anything around at all. Allow the eggs to begin getting set. Keep the temperature low. Do not stir. Let the eggs cook between islands of sizzled spinach.

Once the eggs have cooked almost done, flip the piles of spinach and eggs over together with a wide spatula, but do not mix together. The eggs only need to be cooked ribboned throughout the spinach. I do this by flipping everything over once, let it sizzle, then plate it. No more mixing than that.

It's overmixed if the eggs break up into small, tiny, spinach colored specks. If it does that, it won't taste as good, and the texture is awful if it gets mixed up.

Once served, place a couple of pats of dairy butter on top to melt through it. Serve alone, or with dry toast.

When I wasn't feeling well, but needed to eat something, this would help without upsetting my stomach.

One last tip: it tastes best if the eggs finish cooking after being plated. Try not to cook the eggs too long. The heat from the sizzled spinach and the eggs themselves finish cooking the eggs. Use very minimal handling while cooking.

This is something Mom made as comfort food. From what she told me, her side of the family had been cooking it long before the 1920's.

I did some research, it seemed there's a European spinach and egg dish. That version has chopped, boiled eggs served over spinach with soft butter. Perhaps Mom's Irish elders made the same food, but in their own way.