Tear apart a whole rotisserie chicken. Toss the meat in a deep baking dish, and the bones and skin fat in a stew pot, for stock. Pour a carton of chicken broth over the meat. Spread on top two cans of spinach so they float in a layer on the broth. Scramble a dozen eggs and drizzle them over the spinach. Sprinkle a healthy frosting of Parmesan on top. Salt and pepper, bake at 375 until it puffs up and turns brown. Scoop out and serve in bowls. Don’t be afraid to add more broth.
This is an Americanized version of an old Italian recipe. Great comfort food.