Spinach Egg Puree
A Zhejiang-style dish with an inviting color and a subtly sweet finish.
Ingredients
spinach
1 kg
eggs
14
cooking oil
1 tbsp
fine butter
30 g
mint leaves
several slices
salt
to taste
pepper
to taste
Instructions
1
Prepare the spinach
Wash and drain the spinach. Heat the cooking oil in a frying pan, then add the spinach leaves one by one (work quickly, with no more than a few seconds between each).
2
Make the egg puree
Remove the spinach and drain off the excess oil through a colander. Crack the eggs into a container and beat gently with a fork, then add the cilantro strips, salt, and pepper. In a separate frying pan, add the butter, and once melted pour in the egg mixture. Cook over low heat, stirring constantly until set.
3
Plate the dish
Take a small bowl or glass ramekin. First line the bottom with the spinach, then pour in the egg puree, and finish with the mint leaves as a garnish.
