Spinach Gratin with Egg and Parmesan

Ingredients

• 6 Eggs
• 800 g baby spinach
• Salt
• 2 shallots
• 2 Garlic cloves
• 30 g parmesan (1 piece)
• 4 sprigs Parsley
• 2 tbsp olive oil
• Pepper
• nutmeg

Instructions

1. 1.

   Peel the eggs and hard-boil them in boiling water for 9–10 minutes.

2. 2.

   Meanwhile, wash the spinach and wilt it in boiling salted water. Drain, rinse with cold water, and squeeze out excess moisture.

3. 3.

   Peel and finely chop the shallot and garlic. Grate the parmesan. Wash the parsley, shake off excess water, and chop.

4. 4.

   Drain the eggs, rinse them, peel, and halve them.

5. 5.

   Heat 1 tbsp oil in a pot. Sauté the shallot and garlic over medium heat until translucent. Add the spinach, cook for about 5 minutes, then season with salt, pepper, and freshly grated nutmeg.

6. 6.

   Brush an ovenproof dish with remaining oil and pour in the spinach mixture. Arrange the egg halves on top, sprinkle with parmesan and parsley, and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 10–15 minutes until golden.

7. 7.