Sesame spinach with fried boiled eggs
A simple and fast Easter brunch starter: blanched spinach dressed with garlic, soy sauce, sesame seeds and sesame oil, topped with pan-fried boiled eggs.
What you need
How Maurice does it
- 1
Bring a pot of water to a boil and blanch the spinach for about 30 seconds.
- 2
Transfer the blanched spinach to an ice bath to keep it bright green.
- 3
Boil the eggs, then peel and cut them into quarters.
- 4
Heat oil in a frying pan, add one garlic clove and the boiled egg quarters, and fry until lightly golden.
- 5
Pour soy sauce over the eggs in the pan and remove from heat.
- 6
Squeeze the excess water out of the blanched spinach and place it in a bowl.
- 7
Grate the remaining garlic clove directly over the spinach.
- 8
Add soy sauce, sesame seeds and sesame oil to the spinach and mix well.
- 9
Plate the spinach and top with the fried egg quarters.
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