This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Fresh spinach with cream
Fresh spinach, simply wilted, reheated in a sauce of thickened cream with shallot, and served with quarters of hard-boiled egg.
377 K 4.2/5 (85 reviews)
1 hour 45 min.
Easy
3.15 €
4 people
7 IngredientsLast modified on: September 29th 2012
For 4 people, you will need:
- 1
500 g fresh spinach - 2
4 hard-boiled eggs - 3
1 shallot - 4
2 tablespoons olive oil - 5
200 ml liquid cream - 6
salt - 7
pepper - Total weight: 955 grams
Times for this recipe
Preparation: 1 hour 35 min.
Cooking: 15 min.
All in all: 1 hour 45 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 2 - ⌛ 5 min.
Stage 3 - ⌛ 2 min.
Heat 2 tablespoons olive oil in a pan on medium heat, and when hot add the chopped shallot, season and cook 1 or 2 minutes.
Stage 4 - ⌛ 2 min.
Pour 200 ml liquid cream into the pan, season again.
Stage 5 - ⌛ 5 min.
As soon as the cream boils, add the spinach.
Stage 6 - ⌛ 10 min.
Turn down the heat and leave the cream to thicken slowly, stirring gently from time to time to separate the spinach leaves.
This gentle cooking takes about 10 minutes. Then check seasoning.
Heat plates.
This gentle cooking takes about 10 minutes. Then check seasoning.
Heat plates.
Stage 7 - ⌛ 5 min.
Cut 4 hard-boiled eggs into quarters lengthways.
Stage 8 - ⌛ 5 min.
Divide the spinach between the plates, arrange the eggs on top, and pour over the cream from the pan.
Remarks
The spinach and hard-boiled eggs can be prepared several hours beforehand, or the previous day. In this case leave the spinach in a dish on absorbant paper, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 40 RDI=20 % | 30 RDI=3 % | 110 RDI=20 % | 1,300 RDI=70 % | 5,460 RDI: 70 % |
| Per 100 g | 4 RDI=2 % | 2 RDI=0 % | 10 RDI=2 % | 140 RDI=7 % | 570 RDI: 7 % |
| Per person | 10 RDI=4 % | 6 RDI=1 % | 30 RDI=4 % | 330 RDI=20 % | 1,370 RDI: 20 % |
How much will it cost?
- For 4 people : 3.15 €
- Per person : 0.80 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Fresh spinach
Like these other recipes: Creamy spinach à la Lombarde, Pistachio and spinach pesto, Chilli chicken and spinach gratin, Rice and fresh spinach salad, No-pastry spinach and potato quiche, ... See them all 12
Liquid cream
Like these other recipes: Cream of cauliflower soup with smoked haddock , Rustic chicken and mushroom pie, Soft Croque-monsieur with 3 cheeses, Two-cheese vegetable gratin, French toast "cordon bleu", ... See them all 174
Hard-boiled egg
You can get more informations, or check-out other recipes which use it, for example: Remoulade celery with tarragon and mimosa eggs, Spinach parmentier, Spinach and hard-boiled egg gratin, Shiro-goma salad, Green Piedmont Salad, ... See them all 47
Olive oil
Like these other recipes: Fougasse with bacon and Comté, Crispy smoked salmon and herb rolls, Rustic chicken and mushroom pie, Scallops with sorrel and Noilly Prat, Spinach and Comté Loaf, ... See them all 558
Other recipes you may also like
Leek and tuna loaf
This loaf is a savoury cake (quite popular in France) made with tinned tuna and leeks that have been lightly cooked with shallot. October 3rd 2010210 K4.4 1 hour 20 min.
Leeks in vinaigrette
A classic dish of French family and bistro cooking. It's both simple and good. The secret lies in cooking the leeks until they are only just tender, so that they keep their lovely green colour. The special vinaigrette includes herbs and hard-boiled eggs. September 29th 2012198 K4.3 45 min.
Duck Parmentier
This recipe is very simple to make as everything can be prepared in advance. A layer of duck meat is sandwiched between two layers of potato purée. This is topped with grated cheese before being put in the oven. January 27th 2013122 K3.9 55 min.
Pancake batter
Here is a pancake batter that is a little more sophisticated than the traditional version. The pancakes will be tastier with a softer texture. February 2nd 2020393 K3.8 15 min.
Tomatoes Macédoine
Tomatoes macédoine are stuffed salad tomatoes, filled with a macédoine of vegetables in mayonnaise. September 17th 201486 K4 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-29)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 3 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.