spinach and egg pizzette
This, this mash-, roast-, horseradish-, bangers-, crisps-, and goose fat-free, is one of my favorite things I ate while I was in the , and it’s not even British. Technically speaking, it was from a Venetian small plates restaurant, although I came to associate meals with generous helpings of gorgeously cooked spinach with the UK, as it appeared, to my delight, on so many plates. I had spinach tangled with a duck breast at a in what felt like the middle of nowhere, spinach in small tufts on another (this one alongside a perfect pint) my first jet-lagged night in town, and a perfect amount of spinach at a on a Sunday afternoon, kissed with the horseradish sauce that had been ladled, to my glee, over my roast, but this was my favorite.
Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Egg | 1 large egg (50g) | 78 |
| Spinach | 1 cup raw (30g) | 7 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Pizza | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- About 1 pound fresh spinach with stems or 10 ounces baby spinach
- 1/4 cup creme fraiche
- 1 small garlic clove, minched
- 1/2 cup finely grated parmesan, plus more for garnish
- 1/2 teaspoon coarse salt, plus more to taste
- 5 to 6 (one per pizza) small eggs, if you can find them, or the next smallest that you can find
- Freshly ground black pepper
- Olive oil, to finish