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

1. Cut puff pastry or flaky dough into circles using a cup and place one in the bottom of each muffin cup in the tin,
2. Toss in thinly sliced leeks and fresh chopped spinach
3. Mix 5 eggs and a cup of cream and pour into the cups
4. Top with Gruyère or cheese of your choice and bake for 15 minutes until slightly brown and puffy.