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Vincent says: This is a delightfully different way to serve bacon and eggs, and a marvelously painless way to eat spinach.  It makes a very good luncheon dish served with hot popovers or fresh brioche, for example.  Just one word of advice, the dish improves in proportion to the amount of liquid you press out of the spinach, so trust to Grisanti’s – but keep your spinach dry.

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