{"id":23799,"date":"2015-11-08T03:00:50","date_gmt":"2015-11-08T03:00:50","guid":{"rendered":"http:\/\/katinkaskitchen.com\/?p=23799"},"modified":"2022-12-13T15:21:37","modified_gmt":"2022-12-13T14:21:37","slug":"agg-i-kokott-med-spenat-och-pumpapure","status":"publish","type":"post","link":"https:\/\/katinkaskitchen.com\/?p=23799","title":{"rendered":"\u00c4gg i kokott med spenat och pumpapur\u00e9"},"content":{"rendered":"

\"IMG_4308\"<\/a><\/p>\n

Jag hade kvar lite av den goda pumpapur\u00e9n jag g\u00e4rna serverar s\u00e5 h\u00e4r \u00e5rs som tillbeh\u00f6r till b\u00e5de fisk, k\u00f6tt och kyckling. \"IMG_4306\"<\/a>F\u00e4rsk bladspenat fick sm\u00e4lta ner i sm\u00f6rstekt schalottenl\u00f6k som bottnade kokotterna som p\u00e5 franska heter ramequins, d\u00e4refter en klick pumpapur\u00e9 toppat av ett \u00e4gg med lite gr\u00e4dde \u00f6verst f\u00f6r att h\u00e5lla \u00e4gget saftigt. Baka s\u00e5 att \u00e4ggulan fortfarande \u00e4r l\u00f6s och servera med en sallad och kanske ett gott br\u00f6d s\u00e5 har du en alldeles underbar l\u00e4ttlagad brunch. <\/strong><\/p>\n

Det brukar g\u00e5 \u00e5t tv\u00e5 kokotter per person.\"IMG_4302\"<\/a><\/p>\n

Du beh\u00f6ver f\u00f6r 4 personer: <\/strong><\/em><\/p>\n

8 \u00e4gg, g\u00e4rna ekologiska<\/p>\n

en p\u00e5se f\u00e4rsk bladspenat eller fryst bladspenat<\/p>\n

1-2 schalottenl\u00f6kar, skalade och finhackade<\/p>\n

en rej\u00e4l klick sm\u00f6r<\/p>\n

pumpapur\u00e9 – f\u00f6lj eget recept h\u00e4r p\u00e5 Katinkas Kitchen – s\u00f6k i s\u00f6krutan uppe till h\u00f6ger<\/p>\n

n\u00e5gra msk gr\u00e4dde att h\u00e4lla \u00f6ver\"IMG_4303\"<\/a><\/p>\n

salt & nymald peppar<\/p>\n

g\u00e4rna lite \u00f6rtsalt<\/p>\n

timjan eller annan \u00f6rtkrydda<\/p>\n

1 msk sm\u00f6r att sm\u00f6rja formarna med<\/p>\n

G\u00f6r s\u00e5 h\u00e4r: <\/strong><\/em><\/p>\n

Fr\u00e4s schalottenl\u00f6ken p\u00e5 l\u00e5g v\u00e4rme i sm\u00f6ret s\u00e5 att l\u00f6ken mjuknar utan att ta f\u00e4rg. Tills\u00e4tt spenaten och v\u00e4nd runt s\u00e5 att bladen precis vissnar ner. \"IMG_4304\"<\/a>Sm\u00f6rj 8 formar\/kokotter med sm\u00f6r. F\u00f6rdela spenaten i botten av formarna. L\u00e4gg d\u00e4refter i en sked pumpapur\u00e9 i varje form\/kokott. Kn\u00e4ck ett \u00e4gg i varje form\/kokott, krydda och h\u00e4ll f\u00f6rsiktigt lite gr\u00e4dde \u00f6ver varje \u00e4gg. St\u00e4ll in formarna i ugnen som du v\u00e4rmt till 150 grader. Det tar ca 15-20 minuter – h\u00e5ll koll p\u00e5 dem s\u00e5 att vitan precis har stelnat men \u00e4ggulan fortfarande \u00e4r l\u00f6s. Servera direkt, g\u00e4rna med en sallad.<\/p>\n

Bon app\u00e9tit \u00f6nskas med v\u00e4nliga matglada h\u00e4lsningar fr\u00e5n Katinkas Kitchen!<\/p>\n

Katinka Hammarski\u00f6ld<\/p>\n

katinka.hammarskiold@hotmail.com\"IMG_4305\"<\/a><\/p>\n

www.katinkaskitchen.com\"IMG_4307\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Jag hade kvar lite av den goda pumpapur\u00e9n jag g\u00e4rna serverar s\u00e5 h\u00e4r \u00e5rs som tillbeh\u00f6r till b\u00e5de fisk, k\u00f6tt och kyckling. F\u00e4rsk bladspenat fick sm\u00e4lta ner i sm\u00f6rstekt schalottenl\u00f6k som bottnade kokotterna som p\u00e5 franska heter ramequins, d\u00e4refter en klick pumpapur\u00e9 toppat av ett \u00e4gg med lite gr\u00e4dde \u00f6verst […]<\/p>\n","protected":false},"author":5,"featured_media":23802,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[103,4026,11782,39,88],"tags":[],"class_list":["post-23799","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-agg","category-brunch","category-nyttig-mat","category-pumpa","category-spenat"],"_links":{"self":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/23799","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=23799"}],"version-history":[{"count":3,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/23799\/revisions"}],"predecessor-version":[{"id":30951,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/23799\/revisions\/30951"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/media\/23802"}],"wp:attachment":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=23799"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=23799"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=23799"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}