Wintered spinach tends to be sandy so wash it in several changes of water. Lightly wilt it in a covered pan with the water that clings to the leaves after washing. Season with salt, pepper, and a fruity olive oil.
Very fresh eggs are almost impossible to peel when they are hard-boiled. I learned the preparation secret at the farmer’s market: don’t boil your eggs––steam them. When steamed, even fresh eggs’ shells will peel away easily. For the pullet eggs, 10 minutes in the steam produces a perfectly hard-boiled egg. However, I think this dish works best when the whites are completely cooked but the yolks are still creamy. For this, I steam them for 6.5 minutes. Immediately run the steamed eggs under cold water until they are at room temperature and cool to the touch.
Combine the eggs and spinach, sprinkle with radishes and garnish the eggs with coarse salt and freshly cracked pepper. Serve with grilled bread and a cruet of good olive oil. This dish is also tasty garnished with lardons of crispy bacon and with a little of the rendered fat used to dress the spinach.