Servings: 4
Preparation time: 10 minutes
Cooking time: approximately 15 minutes
Ingredients
- 2 Artesano Roasted Garlic Baguettes
- 2 liters (8 cups) baby spinach leaves
- 60 ml (4 tablespoons) butter
- 1 onion, finely chopped
- 2 pinches nutmeg, grated
- 1/2 cup cheddar cheese, grated
- 1/2 cup ricotta cheese
- 3 eggs, hard-boiled
- Salt and pepper to taste
Preparation
- Preheat oven to broil.
- In a hot skillet, sauté half of the spinach in a little melted butter.
- Once the first portion has softened, add the rest of the spinach.
- Add the onion and nutmeg and continue cooking for 10 minutes, stirring frequently.
- Using a blender, purée the sautéed spinach.
- Stir in the cheddar and ricotta. Check the seasoning and leave to cool.
- Meanwhile, cut the baguettes into long croutons and toast them under the oven grill.
- Top each crouton with the spinach mixture and grate the eggs on top.
