Raclette with Spinach and Egg

Ingredients

• 2 Spring Onions
• 2 Garlic cloves
• 1 tsp butter
• 350 g frozen spinach leaves
• 40 ml whipping cream
• Salt
• ground pepper
• a pinch nutmeg
• 200 g mozzarella
• 4 eggs (small)
• paprika powder for sprinkling

Instructions

1. 1.

   Trim and wash the spring onions, then slice them diagonally. Peel and chop the garlic cloves.

2. 2.

   Heat butter in a pot, add half of the sliced spring onions and the garlic, and sauté briefly for about 1 minute. Add the spinach, cover, and simmer on low heat for 5–8 minutes.

3. 3.

   After cooking, stir in the cream and season with salt, pepper, and freshly grated nutmeg. Slice the mozzarella into strips. Spoon the spinach into the raclette pans, sprinkle with the remaining spring onions, place on a preheated hot stone, and crack an egg into the spinach.

4. 4.

   Let the egg set on the hot stone for about 5 minutes. Then top with some mozzarella strips, sprinkle paprika powder, and bake in the raclette for about 3 minutes. Serve immediately.