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Spring eggs

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Starter - Eggs

Moderately difficult:

Moderate:

Origin of dish: France
Type of cooking: Hob

Preparation time: 35 minutes
Cooking time: 10 minutes

Ingredients (serves 4):

4 large eggs
80g puréed spinach (frozen or fresh)
1 tbsp pine nuts
1 tbsp raisins
3 tbsp olive oil
4 rounded lettuce leaves
Salt & pepper

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.

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