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Recipe of: © Monsieur Cuisine

Eggs on creamed spinach in a glass

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4 glasses
Easy
Ready in: 0:50 h
Preparation time: 30 min.
Created on: 29.11.2018
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Step-by-step
Ingredients
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MAKES 4 GLASSES (220 ML EACH)

  • 30 g Parmesan
  • 1 shallot
  • 200 g fresh baby spinach
  • 100 g cream cheese (full fat)
  • 20 ml milk (UHT milk, 3.5% fat)
  • ½ tsp salt
  • 1 pinch of pepper
  • 1 big pinch of nutmeg
  • 4 eggs (medium) at room temperature
  • 30 g chorizo
  • ½ bunch of chives

PLUS:

  • butter for the glasses

Nutrients

Per glass:

  • calorific value
    1348 kj / 322 kcal
  • protein: 19 g
  • carbohydrates: 2 g
  • fat: 27 g
Instruction
Preparation time
30 min.
Ready in
0:50 h
  1. Grease the glasses with a little butter. Put the Parmesan in pieces into the blender jug and, with the measuring beaker in place, chop for 8 seconds/speed setting 10. Then decant.
  2. Peel and halve the shallot and, with the measuring beaker in place, chop in the blender jug with the turbo button/1 second. Use the spatula to scrape down the inside of the blender jug.
  3. Wash the spinach and pat dry. Put half the spinach into the blender jug and, with the measuring beaker in place, chop for 4 seconds/speed setting 6. Use the spatula to scrape down the inside of the blender jug. Add the remaining spinach and, with the measuring beaker in place, chop again for 4 seconds/speed setting 6. The spinach should only be roughly chopped.
  4. Use the spatula to scrape the spinach down the inside of the blender jug. Add the cream cheese, milk, salt, pepper, nutmeg and the Parmesan and, with the measuring beaker in place, mix everything with the reverse button/30 seconds/speed setting 2. Divide the spinach mixture between the prepared glasses and, using a spoon, make a hollow in the centre. Crack an egg into each and put on top of the spinach in the glass.
  5. Clean the blender jug and fill with 1 litre of lukewarm water. Attach the deep steamer basket, and put the 4 glasses inside. Loosely cover the glasses with cling film or aluminium foil, place the lid of the steamer basket on top and cook everything with the steamer button/10 minutes. At the end of the cooking time, check that the eggs are cooked (the yolks should still be soft) and if necessary, extend the cooking time.
  6. In the meantime, cut the chorizo in half lengthways and cut into thin slices. Lightly dry-fry in a frying pan on a medium to high heat. Wash the chives, shake dry and chop into fine rings.
  7. Once the cooking time has elapsed, carefully remove the glasses from the steamer basket, garnish with chorizo and chives, and serve while hot.

Finished!

Bon appétit with Monsieur Cuisine