Egg Over Spinach
- Servings: 4
- Cooking time: 10 minutes
- Waiting time: 10 minutes
- 5 tbsp olive oil 4 eggs 7 oz baby spinach 1 lemon salt / pepper
1.Stretch a 4x4 inch piece of plastic wrap over a bowl. Spread some olive oil on the plastic wrap. Break an egg onto the plastic wrap and gather the sides in tightly so that a bag is formed. Seal the bag tightly with kitchen twine. Repeat the procedure with the remaining eggs.
2.Bring the water to boil and add the eggs in the bags. Reduce the heat and boil the eggs for 5 minutes and 20 seconds.
3.Wash the spinach and leave to drain. Cut the lemon lengthwise into four wedges
4.Portion out the spinach on the plates and drizzle with olive oil. Take an egg out of the water and cut the bag with scissors. Put the egg on the spinach, season with fresh lemon, salt and pepper.
5.Tip: Freshly grated truffles on the egg is an amazing extra touch.
6.Utensils: chef's knife (Fissler perfection), cutting board, sauce pan (Fissler original-profi collection), plastic wrap, kitchen twine