Spinach Tartlets with Soft-Boiled Eggs
Appetizers • Author's
Description
Spinach Tartlets with Soft-Boiled Eggs
Ingredients
- Chicken Egg 6 pieces
- Spinach 0 lbs
- Olive Oil 3 tablespoons
- Activated Baking Soda a pinch
- Tomatoes 25 oz
- Sugar ½ teaspoon
- Butter 0 oz
- Tartlets 6 pieces
- Wheat Flour 1 tablespoon
- Milk 10 fl oz
- Salt to taste
Step-by-Step Guide
Step 1
Boil the eggs in salted water for 5 minutes.
Step 2
In boiling salted water, add the spinach leaves and baking soda. Bring back to a boil and cook for 5 minutes. Drain the spinach, chop it finely.
Step 3
Now make the tomato sauce. Heat 2 tablespoons of oil in a pan, add peeled and chopped tomatoes, and cook over low heat, stirring and mashing the tomatoes with a spoon for 20 minutes. Transfer to a blender and blend into a puree. Return to the pot, season with salt, and add sugar. Keep warm.
Step 4
Place the tartlets on baking paper and heat in the oven at 355°F.
Step 5
Melt the butter with the remaining olive oil in a pan, stir in the flour, and cook, stirring, for 2 minutes. Gradually add the milk, season with salt, and cook, stirring, for another 10 minutes. Add the spinach and cook for a few more minutes until the mixture is heated through. Divide the spinach mixture among the tartlets and keep warm.
Step 6
Carefully peel the eggs, cut them in half, and place them in the tartlets, then spoon the tomato sauce on top, and serve immediately.
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