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Sometimes, when Easter is over, you want more than devilled eggs and egg salad as outlets for your leftover Easter eggs. This month's recipe caters to that desire. A rich spinach mixture that's dotted with hard-boiled eggs is particularly pretty when placed in individual serving dishes and served with hot, crusty bread for dipping and glasses of chilled red wine.
This is a great dinner dish, but because of the eggs, also makes a very creative brunch dish. On a breakfast buffet, consider accompanying it with fruit salad, warm muffins, the above mentioned bread and mimosas and coffee. It will be an incredibly elegant brunch.
As always, I encourage you to share your recipe ideas and comments. You can always post comments using the forms provided in the articles or email me directly at . Enjoy!
Cook the spinach according to the package directions.
Cook onion in oil in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until softened and browned, about 8 minutes. Add the half-and-half, thyme, and nutmeg and briskly simmer, stirring occasionally, until the liquid is reduced by one third and slightly thickened, 2 to 3 minutes. Add the spinach, salt, and pepper and simmer, stirring occasionally, until the spinach is heated through, about 2 minutes.
Peel the eggs and quarter lengthwise.
Transfer the spinach mixture to a serving dish, then top it with the eggs and season with salt and pepper.