Spinach and eggs casserole with cheese crème fraîche
easy
60 mins
60 mins
Ingredients
- 500 g Potatoes
- 4 Eggs
- 1 kg leaf spinach
- 7-10 Tbsp Salt
- 2 Onions
- 100 g calorie-reduced meat sausage (40 % less fat)
- 20 g Butter or margarine
- 7-10 Tbsp white pepper
- 7-10 Tbsp grated nutmeg
- 40 g grated Gouda cheese (30 % fat in dry matter)
- 125 g Fresh cream
Directions
- 1
Wash, peel and halve the potatoes and put them in cold water. Boil the eggs in boiling water for eight minutes until they are waxy and rinse with cold water. Sort the spinach and wash thoroughly several times.
- 2
Blanch in little boiling salted water for three minutes. Drain on a sieve. Peel onions and cut into rings. Cut the sausage into strips. Heat fat in a pot, fry onion rings in it and take them out.
- 3
Brown the sausage and add the spinach, braise and season with salt, pepper and nutmeg. Pour into a flat casserole dish. Mix cheese, crème fraîche, salt and pepper. Put half of it on the spinach.
- 4
Peel and halve the eggs and lay them on the spinach. Spread the rest of the sauce over the eggs. Bake in the preheated oven (electric cooker: 225°C/ gas: level 4) for 15 to 20 minutes. Potatoes taste good with it.
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