Spinach casserole

Name: Spinach casserole
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 400 g fresh spinach; 2 Garlic cloves; 1 TABLESPOON Butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 150 g cooked ham in thick slices; 4 TABLESPOONS Fresh cream; 4 Eggs (size M); 60 g Comté cheese; 150 g Grey bread in slices; 2-3 TABLESPOONS Oil; 7-10 Tbsp Grease

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

400 g fresh spinach
2 Garlic cloves
1 TABLESPOON Butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
150 g cooked ham in thick slices
4 TABLESPOONS Fresh cream
4 Eggs (size M)
60 g Comté cheese
150 g Grey bread in slices
2-3 TABLESPOONS Oil
7-10 Tbsp Grease

Directions

1
Clean the spinach if necessary, wash thoroughly and drain well. Peel and chop the garlic. Melt butter in a pot. Add spinach and garlic and steam for 4-5 minutes. Season with salt and pepper
2
Cut the ham into small cubes and add to the spinach. Divide the spinach into 4 greased ramekins (each containing approx. 250 ml). Stir crème fraîche until smooth, season with salt and pepper
3
Place an egg in each casserole dish and spread the crème fraîche on top. Grate the cheese, sprinkle over it and place in a mould with a higher rim. Pour hot water over it so that 2/3 of the moulds are in a water bath. Bake the moulds in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 10-15 minutes until the egg white begins to set
4
Cut bread into thick strips. Heat the oil in a pan and fry the bread strips in it for about 4 minutes while turning them until crispy. Take them out and let them drip off on kitchen paper. Serve spinach pot with bread to dunk