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Scrambled eggs with baby spinach


Here's a great recipe for scrambled eggs with spinach, peppers, chervil and Parmesan.

Ingredients for 4 persons :

  • 8 extra-fresh eggs
  • 40 g salted butter
  • 80 g of fresh cream
  • 200 g of young shootsspinach
  • 1/2 pepper red
  • 1/2 green pepper
  • 1/2 bunch of chervil
  • 30 g of parmesan shavings
  • Fine salt, freshly ground pepper

Scrambled eggs with baby spinach

- Sort, hull, wash and drain the young spinach leaves. Keep them cool on absorbent paper.

- Empty the peppers, cut them into fine brunoise. Reserve.

- Wash the chervil, collect the sprigs.

- In a salad bowl, break the eggs. Season them with fine salt and freshly ground pepper. Beat them into an omelet.

- Melt butter in a pan. Add the eggs and cook for 15 minutes over very low heat, stirring constantly with a spatula.

- Add the crème fraîche, mix, season. Remove from fire.

- Arrange the baby spinach around the plate. Place the scrambled eggs in a dome. Decorate with the brunoise of green and red peppers, the chervil sprigs. Add the parmesan shavings. Serve without delay.

CELLAR SIDE :

Gaillac white

COOKING WORDS

Brunoise : vegetables cut into small cubes used as garnish for certain soups or for certain sauces.

Well-being and crème fraîche

The fresh cream

When the milk rests, the elements that compose it separate according to their density, we obtain a layer of cream. The name "cream" is reserved for the product containing at least 30% fat. The designation "fresh" can only be used for raw or pasteurized cream.

Recipe: T. Debéthune, Photo: C. Herlédan

Video: Spinach Korean Side Dish SiGuemChi NaMul 시금치나물 무침 by Ommas Kitchen (October 2020).