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Eggs stuffed with Spinach

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Description Edit

This makes enough stuffing for at least 8 eggs; it is very, very good, and quite attractive as well.

  • Contributed by Catsrecipes Y-Group
  • Source: How to Cook Everything, by Mark Bittman
  • Time: 5 minutes with precooked eggs | 20 minutes with raw eggs
  • Makes 8 servings

Ingredients Edit

Directions Edit

  1. Cool the eggs, peel them, cut them in half the long way, and carefully remove the yolks.
  2. Steam or parboil the spinach; drain, squeeze dry, and chop finely.
  3. Mash the spinach with the yolks along with ½ cup freshly grated Parmesan cheese, 2 tbsp butter, a tiny grating of nutmeg, salt, and pepper.
  4. Taste and adjust seasoning before stuffing the whites.

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