Egg and Spinach Casserole
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g potato (s), cooked and peeled
- 2 small onions
- 2 cloves garlic)
- 2 tablespoons oil
- 675 g spinach leaves, frozen
- 250 ml cream
- 4 egg (s)
- 100 g cheese, rated, e.. Gouda or Edam cheese
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Cut the potatoes into slices. Preheat the oven to 180 ° C.
- Peel and dice the onions and garlic. Sauté in hot oil until translucent, add the spinach and simmer over low heat with the lid closed until the spinach is thawed. Add 2/3 of the cream, season with salt, pepper and nutmeg and let it steep for about 3 minutes.
- Place the potato slices in a greased baking dish and distribute the spinach evenly on top. Make 4 wells in the spinach with a spoon and beat an egg in each of the wells. Pour the rest of the cream around the egg yolks over the spinach and sprinkle the cheese on top so that the egg yolks can still be seen.
- Put in the oven for 30 minutes.
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