Raclette with spinach & egg
Raclette is a tradition for many people at home at Christmas or New Year's Eve. It usually looks like this: a few pieces of meat are grilled while the pans with various types of fruit and a slice of cheese cook at the bottom of the grill. For your next raclette evening, whether with friends or family, why not try something new? Raclette with spinach. Because one thing is well known: where there's spinach, the egg can't be far away.
Preparation time 25 minutes
Cooking time 10 minutes
Ingredients
Ingredients for 4 portions
Raclette with spinach and egg
- 2 spring onions
- 2 garlic cloves
- 1 tsp butter
- 350 g spinach leaves (frozen)
- 40 ml whipping cream
- Salt
- Pepper
- 1 pinch of nutmeg
- 200 g mozzarella
- 4 eggs (S)
- Paprika powder for sprinkling
Preparation
- Clean the spring onions and slice diagonally.
- Peel and finely chop the garlic.
- Heat the butter in a pan and sauté half of the spring onions with the garlic for 1 minute.
- Add the spinach and simmer on a low heat with the lid on for 5 – 8 minutes.
- Then stir in the cream and season with salt, pepper and nutmeg.
- Cut the mozzarella into strips.
- Place the spinach in the pans and sprinkle with spring onions.
- Crack the egg into the spinach and leave to set for about 5 minutes.
- Now top with a few strips of mozzarella, sprinkle with paprika powder and bake for approx. 3 minutes.
