Eggs Mollet with Spinach Purée

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 3 pounds fresh spinach, well washed and trimmed
  • ¼ cup minced onion
  • 2 tablespoons butter or 3 slices of bacon, diced
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • teaspoon grated nutmeg
  • 6 eggs mollet, peeled
  • Toast points


    1. Cook the spinach, covered, in a small amount of boiling salted water until just tender. Drain thoroughly. Chop well or put through a food mill.

    2. Sauté the onion in the butter or together with the bacon until tender. Add to the spinach purée.

    3. Season spinach with the salt, pepper and nutmeg and spread it in a warmed dish.

    4. Make six depressions in the purée and place an egg in each. Garnish with the toast points.