Baked Spinach with Eggs

Ingredients

• 400 g spinach
• 1 onion
• 2 EL butter (and butter for the ramekins)
• 50 g crème fraîche
• 2 EL freshly grated parmesan
• Salt
• Nutmeg (freshly grated)
• 4 eggs
• 2 Tomatoes
• 1 EL freshly chopped parsley

Instructions

1. 1.

   Preheat the oven to 200°C with fan and top heating.

2. 2.

   Rinse, trim and roughly chop the spinach. Peel and finely dice the onion. In hot butter sauté for 1-2 minutes until translucent. Add the spinach, cook until wilted and let the liquid evaporate. Remove from heat, stir in crème fraîche and Parmesan, season with salt and nutmeg. Divide into four oven‑proof ramekins. Crack an egg over each portion of spinach.

3. 3.

   Bake in the oven for about 10 minutes.

4. 4.

   Meanwhile wash the tomatoes, quarter them, remove seeds and dice small.

5. 5.

   Remove the gratins from the oven, sprinkle with tomatoes and parsley, and serve.