Spinach and Egg Gratin

Ingredients for 4 servings:

• 450 g leaf spinach (thawed frozen or fresh, blanched)
• 200 ml cream
• 100 ml vegetable stock
• salt and pepper
• nutmeg
• 1 dashes lemon juice
• 6 eggs, hard-boiled and cooled
• 3 tbsp butter
• 3 tbsp breadcrumbs
• 50 g cheese, grated
• Parsley, coarsely chopped, as desired

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Place thawed spinach or briefly blanched fresh spinach in a casserole dish. Bring the cream and vegetable stock to a boil and reduce briefly. Season to taste with salt, pepper, nutmeg, and a dash of lemon juice. Pour this mixture over the spinach. Mix the butter with the breadcrumbs, parsley, and grated cheese, season with salt and pepper, and spread over the halved hard-boiled eggs. Place the prepared eggs on top of the spinach and cream mixture. Bake in a preheated oven to 200°C for about 10-15 minutes until golden brown. Serve with boiled potatoes or rice.