Poached eggs in the pan Duplicate recipe

Eggs and omelettes  •  Hot  •  Eggs

Difficulty: 1/3 - Servings 4 people - Prep Time: 30 min - Cook time: 45 min

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Directions
1.

Clean the spinach, wash them several times and boil them for a few minutes in a pan with a little salted water; drain them, squeeze them and chop them finely.

2.

Wash the potatoes and boil them (with the peel) into a saucepan with salted water; drain, peel and mash them while still hot, through a sieve.
Put them in a saucepan along the spinach, add the butter and allow drying a little bit the puree, while keeping the low flame.

3.

Place in a frying pan the slices of bacon, put them to the fire and fry them until becomes golden brown and crispy.

4.

At the same time, put on heat wide and low casserole containing salted water, bring to the boil then add a spoonful of vinegar and reduce to minimum heat.
Break an egg on a small plate and slide it into the casserole. Do the same with all the other eggs. Let them cook for a few minutes, until the egg white coagulates, then drain them with a slotted spoon.

5.

Pour in a dish the vegetable puree, make 8 holes with a spoon and put the eggs. Sprinkle with a pinch of nutmeg and the crisp crumbled bacon and cover with finely cut cheese slices.
Put the pot in a very hot oven for a moment, so as to melt the cheese and serve.

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Inserted 17/02/2014

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