Spinach in Superior Broth with 3 types eggs

Since I have century eggs left after making the steamed tofu with braised sauce, topped with century eggs, I decided to buy a bunch of spinach. While I remember the spinach, I forgot about the salted eggs. Never mind, I will make do with the spinach, century eggs and eggs. I love spinach, who doesn't. Well I know Popeye may prefer this cooking method for spinach. :) Who knows. Hehe. 

Ingredients
A bunch of spinach
1 egg
1 century egg
1 salted egg
1 cup of chicken broth
1 tbsp of wolfberries
2 to 3 cloves of garlic, finely chopped

Method
1. Wash the spinach individually and remove the fibrous layer from the stalk. Bend to break the stalk at around 2 to 3 inches. You will be able to see the fibrous layer, pull it backwards to remove them.
2. Separate the stalks and the leaves. Set aside.
3. Peel and dice the century egg and set aside.
4. Remove the black husk of the salted egg and wash it clean before boiling it.  Once the salted egg is hard boiled, peel and dice it. Set aside.
5. Wash the wolfberries and set aside.
6. Heat at the wok with a tsp of oil. Stir fry the garlic to fragrant.
7. Add in the stalks and fry for a few minutes, add in the leaves. Toss it for a while and pour in the chicken broth. Stir the spinach in the broth and allow it to simmer.
8. Once it is almost boiling, add in the century egg, salted egg and wolfberries. Give it a stir.
9. Lightly beat the egg and pour it over the spinach. Allow it to simmer for a few minutes and turn of the heat. Dish up and serve.

This is a simple dish and its so tasty. Although I miss out the salted egg, it is still delicious and most of all healthy.

For those who has high cholesterol, you may wish to use half of a century egg and salted egg.

Cheers!!!