Spinach with eggs and salted goat cheese

Name: Spinach with eggs and salted goat cheese
Ingredients: 4 cloves of garlic (chopped); 400 g of fresh or frozen spinach; 50 g of butter; 100 ml of liquid cream; 1 tablespoon of flour; 100 g of salted goat's cheese; 2 eggs; 1/2 teaspoon of fine salt; 1/4 teaspoon of ground pepper

Salad - Spinach with eggs and salted goat cheese by Sanda O. - Recipia

Spinach with eggs is spinach fried with garlic in butter, bound with a little flour and cream, with two eggs cooked straight on top. The salted goat's cheese (caș) melts into the spinach and gives the sauce a salty, slightly sour taste. I prefer fresh spinach, because the leaves stay more tender than frozen ones. Preparation: 10 minutes. Cooking: 16 minutes. Total time: 26 minutes. Servings: 2. About 560 kcal and 23 g protein per serving.

Ingredients

4 cloves of garlic (chopped)
400 g of fresh or frozen spinach
50 g of butter
100 ml of liquid cream
1 tablespoon of flour
100 g of salted goat's cheese
2 eggs
1/2 teaspoon of fine salt
1/4 teaspoon of ground pepper

Preparation

1. Melt the butter in a pan over medium heat and fry the chopped garlic in it for 2 minutes, until golden. 2. Add the raw or thawed and drained spinach to the pan, together with 1 tablespoon of flour, and stir a little, about 3 minutes, until it wilts. 3. Pour in 100 ml of liquid cream, taken out of the fridge 15 minutes before. Mix it first with 2-3 spoonfuls of the hot sauce, then add it to the pan. 4. Season with 1/2 teaspoon of fine salt and 1/4 teaspoon of ground pepper, to taste. Let it simmer gently and stir constantly for 3-4 minutes, until it thickens. 5. Crumble 100 g of salted goat's cheese over the spinach and stir well for 2 minutes. 6. Make two spaces in the spinach and crack an egg into each one. Cover with a lid and cook over low heat for 5 minutes or more, depending on how firm you like the eggs, until the whites turn opaque. 7. Serve warm, with tomato salad or on its own.

Notes

Homemade bread, sliced and toasted, is good for mopping up the sauce left in the pan. The salted goat's cheese already has plenty of salt, so taste the sauce before you add all the salt. Fresh spinach with large leaves and thick stems should be cut first, otherwise the stems stay tough in the sauce. If you use frozen spinach, drain it well before it goes into the pan, otherwise the sauce turns watery. It keeps for up to 3 days in the fridge, but the eggs firm up when reheated. For a gluten-free version, replace the flour with 1 and a half teaspoons of cornstarch, dissolved in 2 tablespoons of cold water and added to the sauce as it simmers. Contains dairy and eggs.