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Egg & Spinach Money Bags Recipe

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Veg HT HD 25mins

A stunning little starter suitable for entertaining. A whole egg nestled in a bed of well seasoned spinach, encased in a money bag parchment parcel and baked until just set.

Yield:

Serves 4

Prep & Cook Time:

25 mins

Recipe Tags: Hot Vegetarian Vegetables Hors d'oeuvre Appetizer starter en papillote parchment parcels foil parcels Gluten Wheat Free

 

Ingredients

1 tbsp Butter plus extra for greasing
1 teasp Olive Oil
4 tbsp finely chopped Onions
225g/8oz Baby Spinach Leaves
Salt and freshly ground black pepper
¼ teasp freshly grated Nutmeg
4 large Eggs
4 tbsp Double Cream
Freshly Grated Parmesan Cheese

Instructions

 

1. Preheat the oven to 200C, 400F, Gas Mark 6. Use a little of the butter to grease the centre of 4 rounds of parchment paper about 30cm/12-inches in diameter, leaving a wide border unbuttered. Set aside.

2. Melt 1 tablespoon butter plus 1 teaspoon of olive oil in a frying pan over medium heat and when hot, add the onions and sauté gently for 3-4 minutes, stirring from time to time, until soft and translucent.

3. Add the spinach, season well with salt, pepper and nutmeg and cook for about 2 minutes, turning,  until the spinach has just wilted.

4. Place a quarter or the spinach in a mound in the centre of a buttered parchment paper, make a well in the spinach, crack an egg into the well, top with a tablespoon of cream tablespoon and a little grated parmesan cheese. (see tips below).

6. Carefully gather up the edges of the paper, tie securely with string, making sure you leave as much air space as possible, transfer to a baking tray. Repeat for the other three papers and bake for about 15 minutes until the whites are just set. Serve the parcels immediately.
.    End of instructions

 

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Special Equipment required to make this Recipe

 

Parchment paper or aluminium foil

Baking tray

Frying pan

String

Related Recipes and Information

Information about cooking En Papillote

More Vegetarian Starters  |   What's in Season  |  Growing Vegetables

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