Egg and Spinach

Ingredients

• an ounce of butter
• a spoonful or two of cream
• pepper to taste
• salt to taste
• square pieces of toast about three inches square
• a poached egg neatly trimmed

Method

1. 1

   Boil some spinach and drain it.

2. 2

   Pass it through a hair sieve, return to a saucepan with butter, pepper, and salt.

3. 3

   Let it simmer until reduced, then add cream and mix well.

4. 4

   Spread on toast and top with a poached egg.

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 50. The excerpt below is the record exactly as published.

Egg and Spinach.. — Boil some spinach and, having thoroughly drained it, pass it through a hair sieve, and return it to a clean saucepan with an ounce of butter and pepper and salt to taste. Let it simmer slowly till well rediiced, then add a spoonful or two of cream, mix well, and spread lightly to the thickness of a quarter of an inch on square pieces of toast about three inches square. Place on each a poached egg neatly trimmed

Cook this with the app: pantry check, scaling, and the assistant.