Cocottine with eggs, tomato sauce, spinach and Grana Padano with wholemeal bread crouton
Difficulty  Easy
|
Preparation  35 min
|
Servings for  4 per.
|
Ingredients
500 g of spinach
4 eggs
100 g of Grana Padano
300 g of tomato puree
4 slices of homemade wholemeal bread
1 clove of garlic
Extra virgin olive oil
Salt
Pepper
Preparation
Fry a clove of garlic in a saucepan with a drizzle of extra virgin olive oil, add the spinach and cook until it is soft. Add the tomato puree, season with salt and pepper and cook for 5-10 minutes, until the puree has reduced. Remove from the heat, add Grana Padano flakes and mix well.
Grease 4 ramekins with extra virgin olive oil, fill them with the spinach and tomato mix and add an open egg for each ramekin, season with salt, pepper, Grana Padano flakes and cook in a preheated oven at 180° C for 20 minutes.
Serve the warmed ramekins accompanied by slices of grilled homemade bread.
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