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Spring eggs

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Origin of dish:  France
Type of cooking:  Hob
 
Preparation time: 35 minutes
Cooking time: 10 minutes
 
Ingredients (serves 4):


Method:

Soak the raisins for 30 minutes in a bowl of very hot water. Drain and dry. Grind the pine nuts roughly.

Cook the eggs for 10 minutes in boiling water. Let them cool and then peel. Remove a small slice from the largest (bottom) end of the eggs so that they stands up on their own. Top them as you would a boiled egg and remove the yolks carefully.

Mash the yolk in an egg and then cream with the spinach and olive oil using a fork until you get a creamy mixture. Season, add the pine nuts and raisins and mix well.

Fill the eggs with the mixture and serve upright on salad leaves.


User comments

 
another free recipe every day






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