Eggs With Potatoes and Spinach, "oeufs Vert Pre" – a delicious recipe with eggs, baking potatoes, fresh spinach, butter, cream, parmesan cheese. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Bake the potatoes ahead of time, 45 to 60 minutes.
2
About 15 minutes before they are done, cook the spinach in boiling salted water for 5 minutes.
3
Drain spinach, pressing down with a spoon to extract most of the liquid.
4
Chop spinach coarsley and finish cooking in butter over high heat (about 5 minutes), stirring constantly.
5
Season with salt and pepper.
6
Add 1 teaspoon cream.
7
Cut the top off the baked potatoes lengthwise and remove enough of the insides to make a hole large enough to contain 1 egg.
8
Spread the spinach in a buttered dish.
9
On top place the potatoes, each containing a raw egg.
10
Dot with butter, season with salt and pepper, sprinkle with grated cheese, and broil potatoes 5 minutes or until the eggs are cooked.
11
This dish makes a complete meal.
460
kcal
Calories
29
g
Fat
26
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 5 eggs, 5 baking potatoes, 3 bunches fresh spinach, 4 tablespoons butter, and more.
Yes, Eggs With Potatoes and Spinach, "oeufs Vert Pre" falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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