Baked Spinach Nests
Spinach nests with egg: a decorative and tasty surprise for the Easter brunch. The spinach nests provide 2.5 times the daily requirement of vitamin A.
Ingredients
- 1 clove garlic
- 1 onion
- 1 kg fresh flat-leaf spinach
- 2 tbsp Rapeseed oil
- a pinch nutmeg
- Salt
- Pepper
- 4 eggs
Instructions
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1.
Peel and finely dice the garlic and onion.
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2.
Clean the spinach, rinse thoroughly, and let it drain lightly in a sieve.
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3.
Heat rapeseed oil in a pot, sauté the onion and garlic over medium heat until translucent.
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4.
Add the spinach while still damp, stir to wilt. Grate in some nutmeg, season with salt and pepper.
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5.
Transfer the spinach to a bowl and let it cool slightly.
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6.
Divide the spinach into four portions. Shape each portion into a firm ball with your hands, squeezing out excess moisture over a bowl. Line a baking tray with parchment paper.
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7.
Place the spinach balls on the tray. Press them flat at first, then create a shallow indentation in the center of each.
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8.
Crack an egg into a small bowl and gently slide one egg into each indentation.
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9.
Bake the spinach nests in a preheated oven at 200 °C (180 °C fan‑forced, gas setting 3) on the second rack from the bottom for 15–20 minutes. Season with salt and pepper.
