Spinach Egg Gratin
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 450 g spinach leaves (thawed frozen or fresh, blanched)
- 200 ml cream
- 100 ml vegetable stock
- salt and pepper
- nutmeg
- 1 squirt lemon juice
- 6 egg (s), hard-boiled and cooled
- 3 tablespoon butter
- 3 tablespoon breadcrumbs
- 50 g cheese, rated
- Parsley, roughly chopped, to taste
Print Recipe
Pin Recipe Instructions
- Put thawed spinach or fresh spinach that has been briefly blanched in a baking dish.
- Bring the cream and vegetable stock to the boil and reduce briefly. Season to taste with salt, pepper, nutmeg and a splash of lemon juice. Pour this mixture over the spinach.
- Mix the butter with the breadcrumbs, the parsley and the grated cheese, season with salt and pepper and spread on the hard-boiled, halved eggs.
- Place the prepared eggs on top of the spinach with the cream mixture. Gratinate in an oven preheated to 200 ° C for approx. 10-15 minutes until golden brown.
- Boiled potatoes or rice go well with it.
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