Eggs with salmon and creamed spinach
With this recipe, we kick off this year's Holy Week cooking. Tomorrow is Ash Wednesday, and with it, we begin the countdown to one of the most beautiful weeks of the year, full of tradition and art. Happy Lent!
Ingredients
- 5 eggs
- salt
- 1 salmon fillet
- a little oil
- 400 g of fresh spinach
- 2 cloves of garlic, minced
- 40 g of pine nuts
- 40 g of flour
- 400 ml of milk
- 1 teaspoon of nutmeg
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon of salt
- a little sweet paprika
- 50 g of grated cheese
Preparation
We cook the eggs in a saucepan with water and set aside.
Season the salmon with salt and pepper and cook it. Crumble it and set aside.
Peel the eggs and cut them in half. Mash the yolks with the salmon.
We fill the eggs and set aside.
In a deep frying pan, brown the garlic and pine nuts in a little oil, add chopped spinach, and let it cook.
Add the flour and stir well. Gradually add the warm milk, stirring constantly.
When the béchamel is ready, place the eggs on top of the spinach. Sprinkle with a little sweet paprika and top with grated cheese. Grill until golden brown, and that's it!
