500 gr fresh spinach
Small splash of olive oil
1 roll of fresh puff pastry a 270 gr (or 6 slices puff pastry from the freezer)
3 large or 4 small eggs
2 tbsp herb cheese
85 gr bacon
1 tbsp breadcrumbs
Baking tray (with baking paper)
Heat the oven to 180 degrees. Roll out the puff pastry with baking paper on a baking tray. If you use loose sheets of puff pastry, place them on a baking tray with baking paper so that they just overlap each other and press the sheets together well.
Go very lightly along 1 cm from the edge with a knife and fold the edges. Poke holes in the dough with a fork and sprinkle with a little breadcrumbs. Heat a little oil in a (wok) pan and fry the spinach until it has wilted. Let the moisture evaporate or let the spinach drain in a colander and spread over the dough.
Spread the bacon over it. Carefully break the eggs into a small bowl and pour them over the spinach. Make sure the yolk stays whole and the egg doesn’t run off the pizza. Scoop small bits of herb cheese on the sheet cake with a teaspoon and put in the oven for about 25 minutes.
This Easter recipe is delicious for Easter brunch or Easter lunch
Source: Leukerecepten by leukerecepten-nl.
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