Description
Delightful puff pastry shells filled with creamy spinach and eggs, perfect for brunch or dinner.
Ingredients
- Pâte feuilletée (puff pastry)
- Épinards frais (fresh spinach)
- Crème épaisse (thick cream)
- Œufs (eggs)
- Sel (salt)
- Poivre (pepper)
- Noix de muscade (nutmeg)
Instructions
- Preheat the oven to 200°C.
- Roll out the pâte feuilletée and cut out circles for the shells.
- Bake the pastry shells for 10-15 minutes, or until they turn golden brown.
- Sauté the fresh spinach in a pan until wilted.
- In a bowl, mix the wilted spinach, thick cream, salt, pepper, and nutmeg.
- Fill the pastry shells with the spinach mixture.
- Crack an egg on top of each filled shell and bake for about 12-15 minutes, or until the eggs cook to your preference.
- Serve while hot.
Notes
Allow the pastry to cool slightly before adding the filling to maintain its crispiness.