JAJA NA LIVADI

Moje omiljeno jelo od spanaća koje se nekoliko puta u toku meseca nađe na meniju proteklih dvadesetak godina. Još mi nije dosadilo. Najlepše je od svežeg spanaća, a u nedostatku možete ga ptaviti i sa briketima spanaća, ali ne onim samlevenim, već briketima koji sadrže cele listove koji se u poslednje vreme mogu naći u prodaji.

JAJA NA LIVADI

600g očišćenog svežeg spanaća 

1 čen belog luka sitno seckan

3 kašike ulja

100g pirinča dugog zrna

100ml mleka 

200ml vode

1 puna kašičica soli

2-4 jaja

kiselo mleko ili pavlaka kao prilog

Opran, oceđen ali još uvek vlažan spanać spustiti u veliku šerpu u kojoj ste prethodno zagrejali ulje i kratko  propržili beli luk. Poklopiti šerpu i pustiti spanać da splasne. Skloniti sa ringle, dodati pirinač, so, vodu i mleko, pa sve sipati u nauljenu vatrostalnu possudu zapremine od oko 1.5 litara. Kašikom razgrnuti spanać i u svako udubljenje  razbiti po jedno jaje koje možete prekriti spanaćem. 

Peći na 200 oko 50 minuta, a zatim isključiti rernu i ostaviti da se peče još 10-ak minuta. Servirati uz kiselo mleko, pavlaku ili jogurt. 

EGGS ON GREEN PASTURE

600g of fresh spinach

1 garlic clove sliced

3 tablespoons of oil

100g of rice

100ml milk 

200ml water

2-4 eggs

1 full teaspoon of salt

sour cream, Greek yougurt

Clean and wash the spinach, drain it but leave wet. In a big pot heat the oil, fry for couple of seconds the garlic and place the spinach in the pot. Cook until it has reduced, not more.  Turn off the stove, add rice to the spinach (there should be some green water in the pot) and salt.Transfer everything to a shallow casserole (the inside measurements are 23 cm diameter, depth of 3,5cm) Make holes where you want to place you eggs. Cover the eggs with a bit of spinach.Add milk. I can't tell you how much, but there should be enough so that the rice can absorb it and the rest will evaporate in the oven.Bake at 220 degrees Celsius in an oven for 30 minutes, turn of the oven and cook for 10 more minutes.Serve with sour cream or Greek yoghurt.