Spinach tartlets with soft-boiled eggs

6 servings

60 minutes

Spinach tartlets with soft-boiled eggs are a culinary masterpiece that combines the tenderness of spinach cream, the freshness of tomato sauce, and the velvety texture of eggs. This recipe, inspired by European gastronomic traditions, is perfect for an elegant breakfast or a light snack dinner. Crispy tartlets are filled with aromatic spinach brought to perfection, and the finishing touch is soft-boiled eggs that add softness and richness to the dish. The tomato sauce adds a balance of sweetness and acidity, making each bite a refined delight. These tartlets not only please the palate but also impress with their presentation, perfectly complementing the table in a cozy atmosphere.

Energy value per serving

• Calories: 386.2
• Proteins: 16.2g
• Fats: 26.2g
• Carbohydrates: 20.9g

Ingredients

• Chicken egg: 6 pc
• Spinach: 1 kg
• Olive oil: 3 tbsp
• Soda: pinch
• Tomatoes: 750 g
• Sugar: 0.5 tsp
• Butter: 20 g
• Tartlets: 6 pc
• Wheat flour: 1 tbsp
• Milk: 250 ml
• Salt: to taste

Cooking steps

1. Boil the eggs in salted water for 5 minutes.

   Required ingredients:

   • Chicken egg: 6 pieces
   • Salt:  to taste

2. In boiling salted water, add spinach leaves and baking soda. Bring to a boil again and cook for 5 minutes. Drain the spinach and chop it finely.

   Required ingredients:

   • Spinach: 1 kg
   • Soda:  pinch

3. Now make the tomato sauce. Heat 2 tablespoons of oil in a pan, add peeled and chopped tomatoes, and cook on low heat, stirring and crushing the tomatoes with a spoon for 20 minutes. Transfer to a blender and blend into a puree. Return to the pot, add salt and sugar. Keep warm.

   Required ingredients:

   • Olive oil: 3 tablespoons
   • Tomatoes: 750 g
   • Salt:  to taste
   • Sugar: 0.5 teaspoon

4. Place the tartlets on baking paper and heat in the oven at 180 degrees.

5. Melt the butter with the remaining olive oil in a pan, stir in the flour, and cook for 2 minutes. Add the milk, season with salt, and cook, stirring, for another 10 minutes. Add the spinach and cook for a few more minutes until the mixture is heated through. Divide the spinach mixture among the tartlets and keep warm.

   Required ingredients:

   • Butter: 20 g
   • Olive oil: 3 tablespoons
   • Wheat flour: 1 tablespoon
   • Milk: 250 ml
   • Salt:  to taste
   • Spinach: 1 kg
   • Tartlets: 6 pieces

6. Carefully clean the eggs, cut them in half, place them in tartlets, spoon tomato sauce on top, and serve immediately.

   Required ingredients:

   • Chicken egg: 6 pieces
   • Tomatoes: 750 g