Following recipe serves two. Start with 2 packed cups of greens. In principle you can use a variety of greens including spinach or arugula but I chose nettles because that is what I had at hand. Wash and spin dry.
In your favorite omelet pan on which eggs don’t stick, add 1Tbsp butter and nettles. Sprinkle a pinch of salt. Cook until barely wilted. Break open four eggs, gently.
In a separate saucepan, clarify 1Tbsp butter and fry a pinch of ground spices (seeds of one green cardamom, 4 whole black pepper kernels, 2 allspice kernels). Add this to the cooked eggs and serve.