Steamed eggs with lightly sautéed spinach
Spinach is healthy and tasty. You can find it fresh, frozen or canned lots of combinations. With potatoes, fish, in salads and also in pies.
But spring is somehow the fresh spinach season so I started to cook it more often.
Here I want to present a recipe for a very light sautéed spinach which has a nice texture and fresh flavour. For many years I overcooked the spinach and now that I discovered the savoury and texture of a lightly cooked version I and want to share it. I also started to cook steamed eggs at the request of my son (we saw a recipe and he wanted to try it :)), and I think they match spinach quite well.
INGREDIENTS - for 2 persons
Good quality extra virgin olive oil - 20 ml or 2 tbsp
Good quality / Organic eggs - 2 pcs
Good quality / Organic fresh spinach 500 grams
Organic / Best you can get garlic - 3-4 garlic cloves
Organic / Best you can get butter - 10 grams
Organic / Best you can get grated ementaller cheese - 25 grams
A pinch of salt
Freshly grounded pepper to taste
THE SPINACH
Fill halfway with water a large pot, add a t-spoon of salt and bring to boil. Add the fresh spinach in the boiling water, reduce the heat and blanche the spinach for 2-3 minutes then remove it from the hot water and chop it in very large pieces. If the leaves are small you can leave it unchopped. Be sure you drain the spinach and all excess water or liquid is removed.
Add a table spoon of olive oil (or two :)) and the garlic in fine slices in a large frypan, gently heat it and after 30 seconds add the drained spinach and sautee it for 2-3 minutes. At this point you can add a pinch of salt. The spinach is ready you can transfer it to plate.
THE STEAMED EGGS
I bet you didn’t cook steamed eggs before :). Me neither till last year. You would probably ask yourself why not just simply boil or poach the eggs but here we do a little bit more and it makes the difference. How to do it ? All you need is 2-3 ramekins (this depends how many portions you want to make) or just simple porcelain coffee cups and a steam pot - the one you are using for steaming vegetables. You simply place one egg each ramekin or coffee cup after you greased it with some butter or olive oil and add (here comes the magic) , shallots, chopped parsley leaves or a piece of emmentaller cheese or whatever cheese you like and of course salt and pepper to taste. Now I used, olive oil on the bottom of the cup and butter with ementaller cheese on the top. Also some chopped shallots.
Cover the ramekins or cups with aluminium foil or a lid and steam the eggs for 15 to 20 minutes. Check them at 10-12 minutes by removing the lid or cover and giving them a shake to see how cooked are the eggs.
Enjoy !
