Eggs Stuffed with Spinach

Eggs stuffed with spinach – recipe with photo, French cuisine
Rating: 4.6 Votes: 15
Cooking Time:
1 hour
Recipe Yield:
6-8 servings
Medium recipe

Eggs stuffed with spinach – French cuisine recipe, this dish is well suited not only as lunch, but also as dinner with a glass of white wine. Eggs can be cooked in advance and then reheated before serving.

Recipe Ingredients

Eggs 8 pcs
Spinach 400-500 g
Onion 1 pcs
Tomatoes 2 pcs
Parsley 3-4 twigs
Butter 3 tbsp
Vegetable Oil 1 tbsp
Nutmeg 1 pinch

Cooking Recipe

To cook eggs stuffed with spinach, boil the eggs, and while they are boiling, you can start the filling. Heat 1 tablespoon in a pan olive oil and 1 tbsp. butter. Finely chop onions, tomatoes and herbs and fry in a mixture of oils.

Rinse the spinach well, remove the tough stems and place in boiling salted water. After 5 minutes, transfer the spinach to the pan with 1 tbsp. butter. Simmer spinach until all liquid has evaporated. For frozen spinach, no pre-cooking is necessary.

Peel the boiled eggs, cut them lengthwise and remove the yolk. Put spinach, tomatoes with onions and yolks into a bowl for beating. Add salt, pepper, nutmeg and mix everything into a homogeneous mass.

Stuff with a mass of eggs, put in a heat-resistant dish, pour in 3 tbsp. water, put the pieces of the remaining butter and put in an oven preheated to 170-180°C (340-355°F). Bake stuffed eggs 20 minutes, then serve immediately.