Recette à la plancha d'épinard chèvre avec oeufs



  • 3 eggs
  • 3 large handfuls of spinach sprouts
  • 3 thick slices of goat cheese
  • Balsamic vinegar
  • Olive oil
  • Fleur de sel

Fried egg, spinach sprouts, goat cheese and balsamic vinegar

  • Sweat the spinach sprouts with a drizzle of oil for 2 minutes.
  • Fry the eggs in the corner of the Plancha and at the end of cooking, season the yolk with the Fleur de sel.
  • Toast the goat cheese slices for 5 minutes.
  • Serving suggestion: dispose spinach sprouts on the place, cheese on one side and the egg in the middle.
  • Season with balsamic vinegar.

A tip from Chef Sébastien Zozaya: For a brunch version, sprinkle the egg with maple syrup and serve with bacon fried A la Plancha.