Spinach puree with egg

1 serving


Take through the spinach leaves and rinse in a large amount of the hearth. put spinach in boiling water (3-4 liters per 1 kg of spinach), quickly bring to a boil and cook with a boil of 5-10 minutes. Then tip the spinach into a colander, squeeze, wipe and add thick milk sauce, salt to taste, sugar, margarine, stir to the imaginative homogeneous mass and bring to the boil. preparation of milk sauce: the flour is sprayed in butter and diluted with boiling milk combined with water. then bring to the boil. add salt to taste and cook for 7-10 minutes. When tempering, the puree is placed on a portion pan, on top of the egg, boiled "in a bag, " or sprinkled with chopped egg, paired hard-boiled spinach puree can be served with croutons, respectively increasing the yield of the dish