This morning’s breakfast was my easy version of a low fat Eggs Florentine. I like high flavor in my veggies, so I often saute 1/2 tsp or more each fresh ground coriander, cumin, fennel and about a dozen mustard seeds for a few minutes in a little olive oil before every dish I cook.  I added half a chopped onion and let it carmelize in the ground spices.  I threw in a giant handful of fresh baby spinach and covered the pan.  It will wilt down like 80% as it cooks.  After about a minute when the spinach begins to wilt, lower the heat.  Break an egg or two atop the spinach, cover again and cook maybe 2-3 minutes until egg whites are set and yolks are the way you like them.  I like a warm but wet yolk.  This recipe is low fat because I top it with a little low fat feta cheese instead of a hollandaise sauce.  You can also serve it atop hearty slices of sourdough toast or English muffins.  Serves one.