Anchovy Toast with Spinach

Name: Anchovy Toast with Spinach
Ingredients: 10 ounces Fresh spinach (Quantity estimated (not specified in original recipe)); 2 tablespoons Butter (Quantity estimated (not specified in original recipe)); 1/4 teaspoon Salt (Quantity estimated (not specified in original recipe)); 3 drops Tobasco sauce; 4 slices Bread (Quantity estimated (not specified in original recipe)); 2 tablespoons Anchovy paste (Quantity estimated (not specified in original recipe)); 2 large Hard-boiled eggs (Quantity estimated (not specified in original recipe))

A simple and flavorful appetizer featuring spinach, anchovies, and eggs on toast.

Ingredients

10 ounces Fresh spinach (Quantity estimated (not specified in original recipe))
2 tablespoons Butter (Quantity estimated (not specified in original recipe))
1/4 teaspoon Salt (Quantity estimated (not specified in original recipe))
3 drops Tobasco sauce
4 slices Bread (Quantity estimated (not specified in original recipe))
2 tablespoons Anchovy paste (Quantity estimated (not specified in original recipe))
2 large Hard-boiled eggs (Quantity estimated (not specified in original recipe))

Instructions

1Cook the spinach until wilted. Drain well and chop finely. Press the chopped spinach through a fine-mesh sieve to remove excess moisture. Reheat the spinach in a small pan with 1 tablespoon of butter, salt, and 2-3 drops of Tabasco sauce.
2Melt the remaining butter in a pan over medium heat. Sauté the bread slices in the hot butter until golden brown on both sides, about 2-3 minutes per side.
3Spread each slice of toasted bread with anchovy paste. Top with the spinach purée. Cut the hard-boiled eggs lengthwise into quarters and place one quarter, yolk-side up, on each toast.