Ingredients

• 2 (10-ounce) boxes frozen chopped spinach
• 4 large eggs
• 1 medium onion, chopped
• 2 tablespoons olive oil
• 1 1/4 cups half-and-half
• 1 teaspoon chopped fresh thyme
• 1/8 teaspoon freshly grated nutmeg
• 3/4 teaspoon salt
• 1/2 teaspoon coarsely ground black pepper

Instructions

1. Cook spinach according to package directions.
2. Cover eggs with cold water by 1 inch in a 2-quart heavy saucepan and bring to a rolling boil, partially covered. Reduce heat to low and cook, covered, 30 seconds. Remove from heat and let stand, covered, 15 minutes. Transfer eggs with a slotted spoon to a bowl of ice and cold water and cool 1 minute. Peel eggs and quarter lengthwise.
3. While eggs are standing, cook onion in oil in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until softened and browned, about 8 minutes. Add half-and-half, thyme, and nutmeg and briskly simmer, stirring occasionally, until liquid is reduced by one third and slightly thickened, 2 to 3 minutes. Add spinach, salt, and pepper and simmer, stirring occasionally, until spinach is heated through, about 2 minutes.
4. Transfer spinach mixture to a serving dish, then top with eggs and season with salt and pepper.