Spinach and Egg Terrine

Ingredients

• 300 g spinach
• 100 g watercress
• Salt
• 3 tbsp heavy cream
• 1 onion
• 2 tbsp butter
• 2 tbsp flour
• 400 ml milk
• 3 eggs
• Pepper (freshly ground)
• Nutmeg (freshly grated)
• butter (for greasing the terrine mold)
• 6 hard‑boiled quail eggs
• garden cress (for garnish)

Instructions

1. 1.

   Rinse and clean the spinach and watercress, blanch briefly in salted water, shock in cold water, drain and roughly chop. Blend with the cream until smooth.

2. 2.

   Peel and finely dice the onion. Sauté in hot butter until translucent. Stir in the flour and pour in the milk. Cook while stirring for about 10 minutes until thickened. Remove from heat and let cool slightly. Whisk in the eggs and reserve 5–6 tbsp of the mixture. Fold the spinach blend into the remaining sauce, seasoning with salt, pepper, and nutmeg.

3. 3.

   Preheat the oven to 180 °C (350 °F) on both top and bottom heating. Grease the terrine mold with butter.

4. 4.

   Peel the quail eggs. Pour about half of the cream into the mold and place the peeled eggs on top. Fill with the remaining green sauce, then finish with the white sauce. Cover the mold with a lid or foil and place it in a fat pan or roasting dish. Add hot water up to about halfway up the sides of the mold and bake for approximately 1 hour until set.

5. 5.

   Let cool, unmold, slice into rounds, and serve garnished with garden cress.