Spinach wok with hazelnuts and boiled egg

Spinach wok with hazelnuts and boiled egg

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Spinach, an asset on your future mother's plate. Rich in iron, it is also rich in folic acid and manganese. With this light recipe, take full advantage.


For 4 people :

  • 800 g fresh spinach shoots
  • 100 g whole hazelnuts
  • 20 g of butter
  • 4 eggs
  • 1 pinch of salt


Put to heat a pan of water. After boiling, gently immerse the eggs and let them cook for 6 minutes.
Refresh them under cold water as soon as they finish cooking. To cut them without piercing them: roll them gently on the work surface to split the shell. Spread them under a trickle of water to gradually eliminate the small shells of shell. Book.
Roughly crush the hazelnuts in a mortar with a pestle and then grill them quickly in the skillet without fat (this enhances their taste). Book.
Wash the spinach and drain. In a large wok, put the butter to melt. Add the spinach as you go and cook for about 5 minutes, stirring occasionally. Salt slightly. Sprinkle with crushed hazelnuts. Spinach with soft-boiled eggs.
Council +: if you do not have a wok, use a big stock, a frying pan or a large saucepan for cooking the spinach, whose raw volume is important. Once cooked, spinach loses a lot in volume.