Spinach and Eggs Porridge

Name: Spinach and Eggs Porridge
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 3
Cuisine: Bulgarian Cuisine
Ingredients: spinach - 9 oz (250 g) of fresh leaves; garlic - 2 cloves; flour - 1.7 oz (50 g); oil - 3 1/3 tbsp (50 ml); butter - 3 1/3 tbsp (50 g); milk - 2 cups (500 ml) or 50/50 water and milk; salt - by taste; black pepper - 2 pinches (freshly ground); nutmeg - 1 tsp. (or by taste); quail eggs - 6 to 10 pcs.

03.11.2021 | 08:01

Yordanka Kovacheva

Author

3k317k

Translated by

Nadia Galinova

Image: Yordanka Kovacheva

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Preparation

15 min.

Cooking

20 min.

Тotal

35 min.

Servings

"Sometimes the simplest things are most delicious - just like this spinach and eggs porridge"

Ingredients

spinach - 9 oz (250 g) of fresh leaves
garlic - 2 cloves
flour - 1.7 oz (50 g)
oil - 3 1/3 tbsp (50 ml)
butter - 3 1/3 tbsp (50 g)
milk - 2 cups (500 ml) or 50/50 water and milk
salt - by taste
black pepper - 2 pinches (freshly ground)
nutmeg - 1 tsp. (or by taste)
quail eggs - 6 to 10 pcs.

measures

Porridge

How to make

Wash the spinach and strain it very well, then chop it.

Boil the quail eggs for 4-5 minutes and then pour cold water to interrupt the cooking process. Poached eggs can also be made for this dish.

Chop the garlic and fry it in oil, add the spinach with a pinch of salt. Stew the spinach for 3-4 minutes. Add the butter and as soon as it melts, add the flour. Stir for 2-3 minutes.

Pour the milk into the porridge, season with black pepper and nutmeg. Stir for another 6-7 minutes or until it has thickened.

Pour the porridge into a plate and place the quail eggs on top. Serve the dish warm.

The spinach and eggs porridge is ready.

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