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Ingredients
US|METRIC
1 SERVINGS
- 100 grams baby spinach (washed)
- 1 tsp. butter
- 1 garlic clove (small, finely chopped)
- 2 tsp. crème fraîche
- 1 pinch nutmeg (to taste)
- 1 pinch sea salt (and freshly ground black pepper)
- 3.5 oz. baby spinach (washed)
- 1 tsp. butter
- 1 garlic clove (small, finely chopped)
- 2 tsp. crème fraîche
- 1 pinch nutmeg (to taste)
- 1 pinch sea salt (and freshly ground black pepper)
- 3.5 oz. baby spinach (washed)
- 1 tsp. butter
- 1 garlic clove (small, finely chopped)
- 2 tsp. crème fraîche
- 1 pinch nutmeg (to taste)
- 1 pinch sea salt (and freshly ground black pepper)
- 1 knob butter (for frying)
- 2 slices sourdough bread (country loaf or spelt bread, one slice lightly buttered on one side)
- 1 handful grated cheese (a mix of gruyère, parmesan and mozzarella or use whatever you have/like)
- 1 tsp. crème fraîche
- 1/2 tsp. Dijon mustard
- 1 egg
- 1 knob butter (for frying)
- 2 slices sourdough bread (country loaf or spelt bread, one slice lightly buttered on one side)
- 1 handful grated cheese (a mix of gruyère, parmesan and mozzarella or use whatever you have/like)
- 1 tsp. crème fraîche
- 1/2 tsp. Dijon mustard
- 1 egg
- 1 knob butter (for frying)
- 2 slices sourdough bread (country loaf or spelt bread, one slice lightly buttered on one side)
- 1 handful grated cheese (a mix of gruyère, parmesan and mozzarella or use whatever you have/like)
- 1 tsp. crème fraîche
- 1/2 tsp. Dijon mustard
- 1 egg
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