Soft-wax eggs on spinach in cheese cream

Name: Soft-wax eggs on spinach in cheese cream
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 150 g Cheddar cheese or Gouda (piece); 150 g Whipped cream; 1 Onion; 1 TABLESPOON Butter; 750 g Frozen leaf spinach; 7-10 Tbsp salt, pepper, nutmeg; 4 Eggs

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

150 g Cheddar cheese or Gouda (piece)
150 g Whipped cream
1 Onion
1 TABLESPOON Butter
750 g Frozen leaf spinach
7-10 Tbsp salt, pepper, nutmeg
4 Eggs

Directions

1
Pour the dough into the muffin tray. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for 20-25 minutes. Leave to cool in the muffin tray for about 5 minutes. If necessary, carefully peel the onion and garlic with a knife. Dice both. Wash and chop the mint. Fry onion and half of the garlic in 1 tbsp. hot oil. Stir yoghurt and starch until smooth. Add the garlic and onion mixture. Add rosemary and mint. Bring to the boil, season to taste. Keep muffin tray warm and move muffins along to make them easier to remove. Turn out of the tray and allow to cool completely
2
Season to taste with salt, pepper and nutmeg.
3
In the meantime, boil the eggs for about 5 minutes until they are soft. Quench, peel and arrange on the spinach. Sprinkle with rest of cheese. Potatoes taste good with it.