Spinach with Egg
A classic spinach dish with a creamy egg dressing.
Ingredients
- as needed Spinach
- as needed Salt
- 1 tablespoonful Butter
- 1 teaspoonful Sugar
- as needed Pepper
- as needed Nutmeg
- 4 Eggs
- 1 teaspoonful Butter
- 1 teaspoonful Cream
- 1 teaspoonful Lemon juice
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Instructions
- 1Boil spinach in plenty of hot, salted water for 20 minutes. Drain the spinach and press out as much water as possible. Chop the spinach finely.
- 2Put the chopped spinach back over the heat with a large spoonful of butter, a teaspoonful of sugar, salt, pepper to taste, and a little nutmeg. Beat until hot and smooth.
- 3Turn the spinach into a hot, deep dish. Cover with a dressing made from the yolks of 4 hard-boiled eggs. Let cool. Pound the cooled eggs in a mortar and rub to a paste with a teaspoonful of melted butter, one of cream, and, lastly, one of lemon juice. Spread over the surface of the spinach and garnish with a border of the sliced whites of the eggs.
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