This weekend was low-key in the kitchen. We made some green juice: apples, chard, spinach, lemon, orange, carrots. I have to make room for the new fruits I will buy at the producers market on Monday.
For dinner I made spinach and leak egg cups.
Recipe for Spinach and Leak Egg Cups
- Cut puff pastry or flaky dough into circles using a cup and place one in the bottom of each muffin cup in the tin,
- Toss in thinly sliced leeks and fresh chopped spinach
- Mix 5 eggs and a cup of cream and pour into the cups
- Top with Gruyère or cheese of your choice and bake for 15 minutes until slightly brown and puffy.