Eggs Stuffed with Spinach
1 hour Recipe Yield:
6-8 servings Difficulty:
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
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.