Eggs Stuffed with Spinach
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.
Eggs stuffed with spinach 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
Eggs stuffed with spinach 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.