Spinach and Egg Casserole

Lately it just so happens that I keep suggesting vegetarian dishes. I'd like to reassure the meat lovers, though, that I have meat dishes planned too. They're coming soon.

I served this casserole with rice, and our whole family loved it, kids included. Even Gabriela, who will eat spinach but could happily do without it, ate it with gusto, because the sauce does a wonderful job of mellowing its distinctive taste.

Spinach and egg casserole

Instructions:

Peel and finely chop the onion. Melt 20 g of the butter in a skillet and sauté the onion until translucent. Add 125 ml of the broth, the spinach and the cream, stir, cover and simmer for about 10 minutes. Then cook off almost all of the liquid and season with salt and pepper.

Grease a baking dish with butter and spread the spinach in it.

Melt the remaining butter in a small saucepan, add the flour and stir well. Then pour in the remaining broth, add the milk and cook, stirring, for about 10 minutes.

Cut the cheese into small cubes and stir it into the hot sauce. Add the herbs, salt, pepper and nutmeg and stir.

Peel the eggs, cut them in half and arrange them on top of the spinach, then pour the sauce over everything. Wash the tomatoes, cut them in half and tuck them in between the eggs (I arranged them before pouring on the sauce).

Place in an oven preheated to 200°C (400°F) and bake for about 10-15 minutes.

Enjoy!

Inspiration: "Neues Kochen mit Frau Antje"