Egg in a spaghetti nest on creamed spinach

Ingredients for 4 servings:

• 50 g butter
• 1 shallot(s)
• 1 garlic clove(s)
• ½ tbsp flour
• 300 g spinach
• 150 ml vegetable stock
• 100 ml cream
• salt and pepper
• nutmeg
• 125g spaghetti
• some butter, for the portion molds
• 4 eggs
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

nice Good Friday meal

Finely chop the shallot and garlic and sauté in half of the butter. Dust with flour, sauté briefly, and deglaze with some of the vegetable stock. Reduce slightly, then add the rest of the stock and the cream and simmer for about 15 minutes. Place the washed spinach in a blender with the rest of the butter and the cream sauce and puree until smooth. Season with salt, pepper, and nutmeg. Cook 125g of spaghetti in salted water until al dente. Butter the ramekins, roll the cooked pasta into nests, and place them in the ramekins. Crack an egg onto each nest. Place the ramekins in a perforated insert of the steamer, cover with foil, and cook at 90°C for about 20 minutes. Arrange the spinach on plates and place the spaghetti and egg nests on top. Season the nests with salt and pepper.