Spinach-Herb Eggs on the Half Shell 19-25-43

spinach and herb eggs on the half shell

Now that you’ve enjoyed and even improved upon your flock’s colored egg assortment, here’s a recipe that not only use your hen’s eggs but are served in their gorgeous shells.Softly cooked eggs are mixed with fresh spinach and herbs, sautéed and served warm in their shells for a lovely lunch, an appetizer or as a dinner accompaniment. They are a nice alternative to deviled eggs.

 

4 large eggs
1/4 cup finely chopped fresh baby spinach
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh chives
Dash salt
Dash freshly ground pepper
1 tablespoon butter

Place eggs in a small saucepan and barely cover with hot water. Bring to a gentle boil over high heat, reduce heat to low and simmer 6 minutes; place in ice water until cool enough to handle.

Using a small sharp knife, carefully cut each egg through the shell lengthwise in half. Scoop out the yolks and most of the egg whites into a bowl, leaving the shells intact. Coarsely chop the eggs with a spoon and stir in the spinach, dill, chives, salt and pepper. Carefully mound the mixture back into the eggshells.

Melt the butter in a small nonstick skillet over medium heat.  Cook the eggs, shell-side up, 2 to 4 minutes or until lightly browned. Serve warm.

4 servings