Baked Egg with Truffled Spinach

Rating: 3.5172 / 5.00 (29 Votes)

Total time: 15 min

Servings: 1.0 (servings)


For the baked egg:


In a saucepan, boil water with a dash of vinegar. Put in the egg and boil for 4 minutes. Lift out, rinse with cold water and peel gently. Season with salt and pepper. Carefully turn in a little flour, pull through the beaten egg and roll in breadcrumbs.

Heat enough oil in a small frying pan and fry the egg in it until golden. Lift out and pat dry on paper towels.

Wash the spinach, cut into 5 mm wide strips and sauté in a little melted butter. Add whipping cream. Season with salt, pepper and truffle oil.

Bring to the boil again briefly and fold in whipped cream immediately before serving.

Arrange spinach on a warmed plate and place the baked egg on top.

Preparation Tip:

If you're afraid of peeling and breading the delicate waxy egg, simply double-fry one, on both sides, and then place it on top of the truffled spinach.

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