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Eggs in a spinach nest

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Ingredients for 4 servings:

  • 600 g potatoes
  • 2 shallots
  • 2 cloves garlic
  • 2 tbsp fat (vegetable cream)
  • 675 g leaf spinach (frozen)
  • salt and pepper
  • Nutmeg, grated
  • 4 eggs
  • 100 g cheese (Edam), grated

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Wash the potatoes, cook for about 30 minutes, drain, and allow to cool slightly. Preheat the oven to 180°C. Peel and finely chop the shallots and garlic cloves, and sauté in the vegetable cream until translucent. Add the frozen spinach, cover, and sauté over low heat. Season to taste. Add a little more vegetable cream, if desired. Peel the potatoes, slice them, and arrange them in a greased baking dish. Spread the spinach on top. Use a spoon to make four indentations in the spinach. Drop a beaten egg into each indentation. Sprinkle with the Edam cheese and bake in the oven for about 30 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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