Author Notes
Amaranth works very well in this recipe, party because they have a slight bitterness to them when cooked, which works beautifully with the creaminess of the still slightly runny eggs.
Very quick to rustle up and makes for a great simple meal with a side of crusty bread.
—Kirthana | Theblurrylime
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Ingredients
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200 grams
amaranth leaves (or spinach)
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2
shallots, finely chopped
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1
clove of garlic, minced
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2
large eggs, at room temperature
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1 tablespoon
olive oil
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Freshly ground black pepper
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Salt, to taste
Directions
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Preheat oven to 200 C / 395 F.
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Pluck out the thin tender stalks of the amaranth along with the leaves. Rinse them well and pat dry with a kitchen towel.
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Lay out the wilted spinach around the sides of 2 ramekins or a small baking dish. Make a small well in the centre and crack in the eggs. Bake for 12 – 15 minutes depending on how you’d like your eggs. Season with salt and pepper and serve immediately with crusty bread.
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