Chop spinach finely and cook in enough water till tender.
Heat 1 tbsp oil, fry the onions till golden brown.
Season with salt and pepper.
Add spinach puree. Cook till thick.
Roll the eggs in seasoned flour, coat with beaten egg and breadcrumbs.
Fry in hot oil until golden brown in colour.
Cut each egg into four.
Serve, arranged on top of spinach mixture.
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