Yield: 4 Servings
|400 grams||Spinach; chopped|
|\N \N||Nutmeg; grated|
|\N \N||Lemon rind; grated|
|4 tablespoons||Parmesan; grated|
1. Cook in a pan the chopped spinach with 2 tablespoons of butter, a pinch of salt, nutmeg and a bit of grated lemon rind until they're well dry.
2. Add cream and parmesan; arrange them in a buttered oven dish, break 4 eggs on top of them, add salt and pepper on the egg white only and decorate with a few wisps of butter.
3. Cook in a low oven or on a slow fire until the eggs are cooked (soft).
Added: 26 March 1996 Source: Posted by Anna Mazzoldi <mazzoldi@...>, from her mother's recipe.