"Cut off all the roots, and put it in boiling water with a tea-spoonful of salt; let it boil ten or fifteen minutes according to its age and size; when done, drain through a colander, and serve with coddled eggs laid on top, a spoonful of butter, and a little salt.
Or, when the spinach is boiled, you may chop it, and dish it in snippets of buttered toast, seasoned with pepper and salt."
The Practical Cook Book pg 97
"Break the eggs and slip them separately, so as not to break the yolks, into a stew-pan of boiling water; let the whites just set, then take them up in a skimmer, drain off the water, and serve on slices of buttered toast."
The Practical Cook Book pg 86