Name: Eggs Mollet with Spinach Purée
Yield: 6 servings
Ingredients: 6 eggs mollet, peeled; ⅛ teaspoon grated nutmeg; 3 pounds fresh spinach, well washed and trimmed; 2 tablespoons butter or 3 slices of bacon, diced; ¼ cup minced onion; ½ teaspoon salt; ¼ teaspoon freshly ground black pepper

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.

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

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

Eggs Mollet with Spinach Purée

Ingredients

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