Egg-studded Vegetable Terrine
This delicious vegetable loaf is so pretty when sliced – it represents the colors of spring and the egg is symbolic of Easter and the circle of life.
Ingredients
- 6 Eggs
- 1 slice Lemon
- ¼ cup Olive Oil
- 1 Finely Diced Onion
- 2 cloves Minced Garlic
- 1 bag Frozen Spinach (large bag; thawed and squeezed dry)
- 1-2 Finely Diced Carrots
- ½ bunch Diced Asparagus
- ½ tbsp Salt
- ¼ tbsp Crushed Black Pepper
- 1 pinch Fresh Nutmeg
- ½ cup Shredded Cheese (I prefer white cheddar here but use your favorite cheese)
- 3 Additional Eggs (beaten)
- ¼ cup Heavy Cream
- 2-3 tbsp Hellmann's Mayonnaise
- ¼ cup Grated Pecorino Romano Cheese
- ¼ cup Breadcrumbs (panko is great here but any will do)
Instructions
- Place 6 Eggs in saucepan, cover with cold water and add a slice of Lemon - bring to a boil then turn off heat and let eggs rest in covered pot for 3 minutes. Place eggs in an iced water bath for 5 minutes - then peel (the lemon slice will make peeling easier), leave whole and set aside.
- Sauté Olive Oil, Onion, Garlic, Spinach, Carrots, Asparagus, Salt, Black Pepper and Nutmeg for approximately 10 minutes. Remove from heat and place in a large mixing bowl.
- Add Shredded Cheese, 3 Additional Beaten Eggs, Heavy Cream, Mayonnaise, Pecorino Romano Cheese and Breadcrumbs. Blend well.
- Spray then line a large loaf pan with parchment paper overlapping the sides (this way you have a handle to release the finished loaf). Spray or butter the parchment paper.
- Place ½ of the vegetable mixture in lined loaf pan. Line the boiled eggs (they should be a little soft and creamy) end to end in the center of the spinach layer. Top eggs with remaining ½ of spinach mixture. Pack lightly with damp fingertips.
- Bake in a 350℉ oven for about 35-40 minutes or until hot and firm to the touch. Let rest for 5-10 minutes before lifting from pan. Slice and serve.
Notes
This is a lovely side dish to an Easter meal or a star attraction to any salad course. This terrine is also great using only spinach and eggs.
