Eggs with spinach
2 servings
30 minutes
Eggs with spinach is an elegant and nutritious dish of Russian cuisine that combines the tenderness of a creamy sauce with the richness of spinach. Historically, spinach was used in Russian cuisine as a source of vitamins and freshness. In this recipe, it is baked with eggs, creating a harmonious blend of flavors. The creamy sauce made from milk, butter, and cheese adds softness to the dish, while nutmeg and black pepper provide subtle spicy notes. The eggs baked in a nest of spinach retain their delicate texture, and parmesan completes the composition with an appetizing crust. This dish is perfect for cozy family breakfasts or light lunches, filling the home with aromas and warmth.
1
Place the prepared spinach at the bottom of the baking dish, season with salt, pepper, and add nutmeg. Drizzle with 1 tablespoon of cream and place on the lower rack of the oven.
- Spinach: 450 g
- Salt: to taste
- Ground black pepper: to taste
- Nutmeg: to taste
- Heavy cream 35% fat: 2 ml
2
For the sauce: put butter and flour in a pot, add milk, and place on medium heat. Whisk until smooth. Add grated Lancashire cheese and cook on low heat for 3 minutes.
- Butter: 40 g
- Wheat flour: 25 g
- Milk: 280 ml
- Lancashire cheese: 25 g
3
Remove the dish from the oven, make 4 indentations in the spinach, and carefully crack an egg into each indentation. Season the yolks with salt and pepper, add 1 tablespoon of cream to the sauce, and pour it over the eggs.
- Chicken egg: 4 pieces
- Salt: to taste
- Ground black pepper: to taste
- Heavy cream 35% fat: 2 ml
4
Sprinkle with grated parmesan, season with butter, and place on the top rack of the oven for 20 minutes.
- Parmesan (Parmigiano Reggiano): 25 g
- Butter: 40 g
