(My grandmother called them that - they're also known as poached eggs)

1 container, 5 ounces (from the 'prepared' green section of the grocer) of washed baby spinach.  Of course you can buy bulk spinach and wash it - but this is quite dry which is important.

4 or more eggs, depending on number of people around the table

Oil for deep frying, and a screen to keep the oil from popping and burning you when you plunge the spinach in.

Chunk of Parmesan Cheese for grating

Heat the oil to frying temperature  (350-375 fahrenheit).  While the oil is heating, poach the desired number of eggs - or if poaching intimidates you, just fry them very gently, add a few drops of water, and cover; they'll look almost as good as if they were poached as long as you avoid browning the edges.

VERY IMPORTANT THAT THE SPINACH BE ABSOLUTELY DRY; EVERY DROP OF MOISTURE THAT GOES INTO THE HOT OIL WILL 'EXPLODE'.    DON’T TRY THIS UNLESS YOU HAVE A SCREENED COVER OR "DIFFUSER" FOR THE HOT OIL.

Drop spinach into the hot oil in small batches and immediately place the screen over the top with the other hand.  You'll hear the instant sizzle, you don't want to feel it on your skin! In a few seconds, lift the spinach out and drain on paper towels.  Repeat until all the desired spinach is cooked. 

Place a serving of spinach on a luncheon-sized serving plate, top with the cooked egg and grind Parmesan Cheese over both. 

This is outside the usual realm of cooking spinach, but it's worth the "oohs and ahhs" of the guests!  The flash fried spinach reminds you of spinach potato chips, only not so crisp.