1 handful of spinach
1 teaspoon of salt
4 tablespoons of milk
2 teaspoons of cornstarch
1 tablespoon of butter or margarine
3 cooked egg yolks
1 handful of spinach
1 teaspoon of salt
4 tablespoons of milk
2 teaspoons of cornstarch
1 tablespoon of butter or margarine
3 cooked egg yolks
Make a spinach cream by cooking the well-washed leaves with 1 teaspoon of salt (don't let it get too watery)
Blend well in a blender, then return to heat with milk, butter or margarine, and cornstarch
Mix well until thickened
Taste, season with pepper and grated Parmesan cheese
Separate the cooked egg yolks from the whites, and pass the yolks through a sieve
Cut the bread slice in half, toast one side
On the untosted side, spread butter and cover half with the egg yolks and the other half with the spinach cream
