Creamed Lamb's Quarters with Eggs

Remember last spring when I posted about the really prolific and delicious weed Lamb's Quarters? Well, it keeps very well in the freezer if you blanch it/steam it for a few minutes, squeeze out any excess water, and freeze the greens in a baggie. And the lamb's quarters are DELICIOUS in the creamed spinach recipe I posted in November. Actually, they are better than the spinach I think because they are a bit heartier. Really, I will never go back to spinach. Lamb's quarters are so much better and I don't even need to plant them.

I recommend making a double batch for dinner one night: Eat one batch's worth for dinner (I ate some with steak and bacon) and then eat batch 2 for breakfast a la eggs florentine. Just reheat the creamed lamb's quarters/spinach in a saucepan or cast iron and then either poach your eggs right in the greens, or make a couple of eggs to put on top. This would be excellent on some ham with hollandaise sauce if you want to go for the whole shebang. *Note: I used a little less coconut milk/cream than the original creamed spinach recipe, and I think it turned out nicely. I also played with the ratios and used a little more coconut cream than dairy cream. I suspect this recipe would be good with all coconut milk/cream if you want to go that route.