ARVINDA’S BOMBAY BLACK PEPPER, or to taste
sea salt, or to taste
baby spinach leaves
In a pot, place the eggs and cover them with water at least 1-inch higher than the eggs. Cover with a lid and bring it to a rolling boil, then remove the pot from the heat. Allow the eggs to stand for 10 to 12 minutes. Drain the water and rinse with cold water. Proceed to shell the hard-boiled eggs.
In a medium skillet, heat the oil on medium-high. Shake on ARVINDA’S BOMBAY BLACK PEPPER andcook for 15 seconds or until they become fragrant, taking care not to burn the spices.
Add the eggs and season with salt. Gently fold the eggs with the spices and sauté for a couple of minutes.
Serve the eggs on a bed of baby spinach.