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Spinach and egg – topped with cheese

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Ingredients for 1 servings:

  • 300 g leaf spinach or chopped spinach, frozen
  • 2 eggs
  • 1 tbsp cheese, grated
  • 1 tbsp crème fraîche or whipped cream, liquid
  • Nutmeg, fresh, grated
  • salt and pepper

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 25 minutes

Super quick – healthy and delicious from the oven!

Thaw the spinach in a colander for a few hours and drain well. Transfer to a baking dish and toss with the crème fraîche. Season. Make two indentations in the center of the spinach with a spoon and crack the eggs into them. Sprinkle with cheese and bake in the oven at 180-200°C (convection oven) for about 15 minutes. The egg white should be set, but the yolk should still be runny. This dish goes well with baked rolls, which can be added to the oven, or with boiled potatoes.

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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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Spinach and egg – topped with cheese