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Small Plates & Salads · Recipe No. 234

Egg in a Nest on Spinach

Little pasta nests with an egg, steamed and served on creamy spinach: a small but impressive dish for breakfast, lunch or dinner.

1 min read

For breakfast, or maybe for dinner? Or a light lunch? This dish is small, but impressive and delicious. It's perfect for anyone who loves pasta with spinach.

If you have a steamer, here's your chance to use it. I haven't tried any other way of making it, but I think you could also make this dish in the oven.

Egg in a Nest with Spinach

Author: Johann Lafer, "Vitalis-Rezepte fuer Anspruchsvolle" – I only changed the amount of butter a little, because it was too much for me.

Directions:

Peel and finely chop the shallots and garlic, then sauté them in butter. Sprinkle with flour and cook for another minute, then add the wine, broth and cream, and cook over low heat for about 10 minutes, stirring. Season with salt, pepper and nutmeg.

Cook the pasta al dente, drain it and rinse it with cold water. Line each of the 8 buttered molds with pasta, shaping it into a little nest. Crack one egg into each nest, being careful so that it doesn't spill over. Arrange the molds next to each other in a steaming dish or a large, deep ovenproof dish, pour hot water in to come halfway up the molds, cover, and steam or bake at 80-100°C (175-210°F) for about 20 minutes, or until the egg white is completely set.

Meanwhile, squeeze the spinach well and blend it with the sauce prepared earlier. Season the spinach to taste.

Gently remove the nests from the molds (run a thin knife around the edges). Season with salt and pepper. Spoon the spinach mixture onto a plate, place an egg nest in the middle, drizzle with a little butter and serve.

Enjoy!