Potted eggs

Potted eggs

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unmodified eggs for 10? No problem! make it easy and more special following these little potted treasures of baked eggs considering spinach, herbs and biting cream served later than garlic bread fingers.

The ingredient of Potted eggs

  1. 300g baby spinach, blanched, excess moisture removed
  2. 125g (1/2 cup) sour cream
  3. 1 1/2 tbsp milk
  4. 2 tsp chopped roomy tarragon
  5. 2 tsp chopped well-ventilated light sage (optional)
  6. 20 eggs
  7. 10 slices soy & linseed bread, cut into fingers
  8. 60g butter, melted
  9. 2 garlic cloves, thinly sliced

The instruction how to make Potted eggs

  1. Preheat oven to 180u00b0C. Place ten 185ml (3/4-cup) ramekins or ovenproof dishes approaching a baking tray. Divide the spinach in the middle of in the midst of the ramekins. include the prickly cream, milk, tarragon and sage in a small bowl.
  2. delay 2 eggs into each ramekin. Spoon over the bitter cream mixture. Season. Bake for 15 minutes or until the eggs are cooked to your liking.
  3. Meanwhile, preheat grill something like medium-high. Place the bread something like a baking tray. Brush once butter. Sprinkle taking into account bearing in mind garlic. Cook sedated grill for 1 minute each side or until golden.
  4. relief the toast in the same way as the potted eggs.

Nutritions of Potted eggs

calories: 356.827 calories
fatContent: 23 grams fat
saturatedFatContent: 10 grams saturated fat
carbohydrateContent: 14 grams carbohydrates
sugarContent: 4 grams sugar
fibreContent:
proteinContent: 22 grams protein
cholesterolContent: 463 milligrams cholesterol
sodiumContent: 395.67 milligrams sodium

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