Two Kinds of Spinach with Crispy

For the spinach, boil the room-temperature eggs in water for about 2 minutes, rinse and carefully remove from the shell with the help of a spoon. Gently coat first in flour, then in the egg and cream mixture and finally in breadcrumbs.

For the creamed spinach, sauté the chopped shallots in butter. Deglaze with Noilly-Prat, pour in chicken stock and boil down. Add the cream and reduce by half.

Blanch (scald) about 300g of spinach leaves briefly in plenty of salted water and rinse in ice water. Drain, chop in a food processor and add to the cream reduction. Mix well and season with salt, pepper and nutmeg. Keep warm.

For the spinach leaves, heat olive oil in a non-stick pan and sauté the well-drained spinach until hot. Season with salt and pepper and drain on a chick roll.

Briefly fry the breaded eggs in hot peanut oil, lift out and drain on kitchen paper. First arrange creamed spinach in deep preheated plates, place spinach leaves next to it and place egg in the center. Drizzle spinach with brown butter and sprinkle with shaved truffles or Parmesan cheese, if desired.

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