John Myers
Baked Eggs on Fresh Spinach Leaves
The perfect baked eggs on fresh spinach leaves recipe with a picture and simple step-by-step instructions.
- 500 g Fresh spinach / cleaned approx. 400 g
- 1 Onion approx. 100 g
- 2 Garlic cloves
- 1 Red chilli pepper
- 1 piece Ginger the size of a walnut
- 2 tbsp Olive oil
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- 1 tbsp Sour cream
- 1 tbsp Cooking cream
- 50 g Freshly grated medieval Gouda
- 4 Eggs
- 4 big pinches Colorful pepper from the mill
- 4 Stalk Parsley for garnish
- 2 Small red pepper diamonds for garnish
- Clean the spinach, remove the leaf stalks, wash thoroughly and drain well. Peel and dice the onion. Peel and finely dice the garlic cloves and ginger. Clean / core the chilli pepper, wash and finely dice. Grate Medieval Gouda approx. 50 g. Heat olive oil (2 tbsp) in a large pan and stir-fry the onion cubes with the ginger cubes, chilli pepper cubes and garlic clove cubes vigorously. Add the spinach and fry until it crumbles. Season with coarse sea salt from the mill (4 big pinches) and colored pepper from the mill (4 big pinches). Fold in the cooking cream (1 tbsp) and sour cream (1 tbsp) and let everything simmer for 4 – 5 minutes. Fill the prepared spinach into 2 casserole dishes and sprinkle with the freshly grated cheese. Use a glass to make 2 hollows in each of the spinach and beat in the eggs. Bake in a preheated oven at 200 ° C for about 15-16 minutes. Take out and season the eggs with colored pepper from the mill (1 pinch each). Serve the baked eggs on fresh spinach leaves, garnished with sweet pepper and parsley stalks.
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