Spinach stir-fry with hazelnuts, soft-boiled egg and Nyons olive oil PDO
Ingredients
For
4
personnes
- 800g fresh spinach shoots
- 100g whole hazelnuts
- 1.5 tablespoons of Nyons olive oil PDO
- 1 onion
- 4 eggs
- 1 tablespoon of soya sauce
- 1 pinch of salt
- Parmesan shavings
Tip
Fresh and well-balanced, with a rounded flavour brought out by Nyons olive oil PDO.
Instructions
- Roast the hazelnuts in a dry frying pan. Crush them coarsely in a mortar with a pestle. Set aside.
- Bring some water to the boil in a saucepan large enough to hold the eggs.
- Once the water is boiling, gently lower the eggs into it and leave them to cook for 6 minutes.
- Rinse them under cold water as soon as they are cooked.
- To peel them without piercing them, you can roll them gently on the worktop to crack the shell.
- Shell them under a gentle stream of water, removing any small pieces of shell as you go. Set aside.
- Peel and finely chop the onion.
- Wash the spinach and then drain it (repeat if necessary). In a large wok, heat the Nyons olive oil (PDO) and fry the finely chopped onion.
- Next, add the spinach a little at a time and cook for about 5 minutes, stirring occasionally. Season lightly with salt and add the soya sauce.
- Sprinkle with chopped hazelnuts and Parmesan shavings. Place the egg on top and serve immediately.
Tip
Fresh and well-balanced, with a rounded flavour brought out by Nyons olive oil PDO.
We recommend...
For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.
Don’t have any? Then choose a PDO huile d'olive de Nice!
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