Spinach Stuffed Eggs

Ingredients

• 6 hard‑boiled eggs
• 1 kg fresh spinach
• 1 clove garlic
• 1 bunch small parsley
• 1 tbsp grated Parmesan
• 1 tbsp herb cream cheese
• 2 tbsp olive oil
• Salt
• freshly ground pepper
• freshly grated nutmeg

Instructions

1. 1.

   Peel the eggs and cut them in half lengthwise. Clean and wash the spinach.

2. 2.

   Peel the garlic and finely chop it. Rinse the parsley, shake dry, and finely chop.

3. 3.

   Separate the yolks from the egg halves, mix with parsley, Parmesan, and cream cheese. Fill the egg whites, letting the filling slightly bulge upward.

4. 4.

   Blanch spinach in portions and drain. In heated olive oil, lightly fry the filled eggs, tops up, over medium heat for about 2 minutes, then flip and cook another 2 minutes. Remove the eggs and keep warm.

5. 5.

   Heat the spinach with garlic in the pan briefly, season with salt, pepper, and nutmeg. Arrange the eggs on top of the spinach. Serve with potatoes.