{"id":18653,"date":"2014-01-27T22:26:32","date_gmt":"2014-01-27T21:26:32","guid":{"rendered":"https:\/\/www.laragazzacolmattarello.com\/epinards-aux-oeufs-et-au-parmesan\/"},"modified":"2026-09-08T06:12:42","modified_gmt":"2026-09-08T04:12:42","slug":"epinards-aux-oeufs-et-au-parmesan","status":"publish","type":"post","link":"https:\/\/www.laragazzacolmattarello.com\/fr\/epinards-aux-oeufs-et-au-parmesan\/","title":{"rendered":"\u00c9pinards aux \u0153ufs et au parmesan"},"content":{"rendered":"<div>\n<div>\n<div>\n<div>\n<div>\n<div>\n<div>\n<div>\n<div>\n<div>\n<div>\n<div>\n<div>\n<div>\n<div>J&rsquo;adore les \u00e9pinards, m\u00eame crus, mais avec cette cuiller\u00e9e de parmesan, l&rsquo;\u0153uf et la noix de muscade, ils me rendent compl\u00e8tement folle. La recette est tr\u00e8s simple et je l&rsquo;ai trouv\u00e9e dans le <i>Talismano della Felicit\u00e0<\/i> un jour o\u00f9 je voulais pr\u00e9parer des \u00e9pinards, mais o\u00f9 j&rsquo;\u00e9tais fatigu\u00e9e des fa\u00e7ons dont je les cuisinais habituellement. Au d\u00e9but, j&rsquo;avoue que je l&rsquo;ai \u00e9cart\u00e9e, car elle me semblait trop simple, mais comme il \u00e9tait d\u00e9j\u00e0 tr\u00e8s tard et que je n&rsquo;avais pas les ingr\u00e9dients n\u00e9cessaires pour pr\u00e9parer les autres recettes d&rsquo;\u00e9pinards qui m&rsquo;attiraient davantage, j&rsquo;ai fini par c\u00e9der. Je ne l&rsquo;ai pas regrett\u00e9.<\/div>\n<div><\/div>\n<div><\/div>\n<div><a href=\"http:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2014\/01\/IMG_8669m.jpg\"><img  title=\"\u00c9pinards aux \u0153ufs et au parmesan ~ Premiers plats Recettes  ~ La ragazza col mattarello\" loading=\"lazy\" decoding=\"async\" class=\"alignnone  wp-image-1849\"  alt=\"\u00c9pinards aux \u0153ufs et au parmesan ~ Premiers plats Recettes  ~ La ragazza col mattarello\"  src=\"http:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2014\/01\/IMG_8669m.jpg\" width=\"600\" height=\"400\" srcset=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2014\/01\/IMG_8669m.jpg 1240w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2014\/01\/IMG_8669m-400x267.jpg 400w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2014\/01\/IMG_8669m-800x533.jpg 800w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2014\/01\/IMG_8669m-768x512.jpg 768w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2014\/01\/IMG_8669m-1200x800.jpg 1200w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2014\/01\/IMG_8669m-1000x667.jpg 1000w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/a><\/div>\n<div><\/div>\n<div><\/div>\n<div>Si vous n&rsquo;\u00eates pas aussi fans d&rsquo;\u00e9pinards que Popeye ou moi-m\u00eame, ou si vous avez des enfants, petits, grands ou \u00e2g\u00e9s de 40 ans, qui font la grimace rien qu&rsquo;en entendant leur nom, je vous recommande, au lieu de mettre un seul \u0153uf, d&rsquo;en ajouter davantage pour les transformer en \u0153ufs brouill\u00e9s aux \u00e9pinards et au parmesan. De cette fa\u00e7on, vous verrez qu&rsquo;ils les mangeront. Un seul avertissement : n&rsquo;abusez pas de la noix de muscade. Une touche suffit.<\/div>\n<div><\/div>\n<div><hr><div class=\"videobox\"><h3>Visit my YouTube channel<\/h3>If you haven't already, I invite you to subscribe to my <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\"><strong>YouTube channel<\/strong><\/a> so you don't miss any new recipes.<br>\n        <strong>Don't forget to follow me on <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\" target=\"_new\" rel=\"noopener\">Instagram<\/a>!<\/strong> There I share more recipes, tips, and special content for Italian food lovers.<div class=\"row\">\n        <div class=\"col-xs-12 centertext vspaced\">\n            <h3>The latest video recipes from my channel!<\/h3>\n\n<div id=\"sb_youtube_sbyUCkrxY67wU2ZtStSZsNLPZnw3\"\n\trole=\"region\"\n\taria-label=\"YouTube videos\"\n\t class=\"sb_youtube sby_layout_gallery sby_col_3 sby_mob_col_1 sby_palette_custom  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rel=\"noopener\" data-full-res=\"https:\/\/i.ytimg.com\/vi\/tA9FGK_yVXg\/maxresdefault.jpg\" data-img-src-set=\"{&quot;120&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/tA9FGK_yVXg\\\/default.jpg&quot;,&quot;320&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/tA9FGK_yVXg\\\/mqdefault.jpg&quot;,&quot;480&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/tA9FGK_yVXg\\\/hqdefault.jpg&quot;,&quot;640&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/tA9FGK_yVXg\\\/sddefault.jpg&quot;}\" data-video-id=\"tA9FGK_yVXg\">\n            <span class=\"sby-screenreader\">#Pasta al #Pesto rojo siciliano \u00a1SIN #PI\u00d1ONES y s\u00faper #econ\u00f3mico! \ud83c\udf5d\ud83c\uddee\ud83c\uddf9 (\u00a1El truco definitivo!)  #food<\/span>\n            <img  title=\"\u00c9pinards aux \u0153ufs et au parmesan ~ Premiers plats Recettes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/plugins\/feeds-for-youtube\/img\/placeholder.png\"  alt=\"\u00c9pinards aux \u0153ufs et au parmesan ~ Premiers plats Recettes  ~ La ragazza col mattarello\" >\n            <span class=\"sby_loader sby_hidden\" style=\"background-color: rgb(255, 255, 255);\"><\/span>\n        <\/a>\n                    <div class=\"sby_play_btn\">\n            <svg aria-hidden=\"true\" focusable=\"false\" data-prefix=\"fab\" data-icon=\"youtube\" role=\"img\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 576 512\" class=\"svg-inline--fa fa-youtube fa-w-18\"><path fill=\"currentColor\" d=\"M549.655 124.083c-6.281-23.65-24.787-42.276-48.284-48.597C458.781 64 288 64 288 64S117.22 64 74.629 75.486c-23.497 6.322-42.003 24.947-48.284 48.597-11.412 42.867-11.412 132.305-11.412 132.305s0 89.438 11.412 132.305c6.281 23.65 24.787 41.5 48.284 47.821C117.22 448 288 448 288 448s170.78 0 213.371-11.486c23.497-6.321 42.003-24.171 48.284-47.821 11.412-42.867 11.412-132.305 11.412-132.305s0-89.438-11.412-132.305zm-317.51 213.508V175.185l142.739 81.205-142.739 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data-img-src-set=\"{&quot;120&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/tA9FGK_yVXg\\\/default.jpg&quot;,&quot;320&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/tA9FGK_yVXg\\\/mqdefault.jpg&quot;,&quot;480&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/tA9FGK_yVXg\\\/hqdefault.jpg&quot;,&quot;640&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/tA9FGK_yVXg\\\/sddefault.jpg&quot;}\" data-video-id=\"tA9FGK_yVXg\" data-video-title=\"#Pasta al #Pesto rojo siciliano \u00a1SIN #PI\u00d1ONES y s\u00faper #econ\u00f3mico! \ud83c\udf5d\ud83c\uddee\ud83c\uddf9 (\u00a1El truco definitivo!)  #food\">\n                <img  title=\"\u00c9pinards aux \u0153ufs et au parmesan ~ Premiers plats Recettes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/plugins\/feeds-for-youtube\/img\/placeholder.png\"  alt=\"\u00c9pinards aux \u0153ufs et au parmesan ~ Premiers plats Recettes  ~ La ragazza col mattarello\" >\n\n                <div 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               <img  title=\"\u00c9pinards aux \u0153ufs et au parmesan ~ Premiers plats Recettes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/plugins\/feeds-for-youtube\/img\/placeholder.png\"  alt=\"\u00c9pinards aux \u0153ufs et au parmesan ~ Premiers plats Recettes  ~ La ragazza col mattarello\" >\n\n                <div class=\"sby_thumbnail_hover sby_item_video_thumbnail_hover\">\n                    <div class=\"sby_thumbnail_hover_inner\">\n                                                    <span class=\"sby_video_title\" role=\"heading\" aria-level=\"3\" >Pasta fr\u00eda con #salm\u00f3n \ud83c\udf5d La #ENSALADA de #pasta m\u00e1s #FRESCA y #SABROSA del  #verano \ud83e\udd52\ud83c\udf4b #recetafacil<\/span>\n                                            <\/div>\n                <\/div>\n\n                                    <div class=\"sby_play_btn\" >\n                        <span 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<\/div>\n    <\/div>\n<\/div>    <\/div>\n    \n\t<div class=\"sby_footer\">\n\n<div class=\"sby-screenreader\" role=\"status\" aria-live=\"polite\" aria-atomic=\"true\" data-sby-feed-status><\/div>\n\n\n<\/div>\n    \n\t\n<\/div>\n\n\t<style type=\"text\/css\">body #sb_youtube_sbyUCkrxY67wU2ZtStSZsNLPZnw3.sb_youtube.sby_palette_custom .sby_follow_btn a { background: #c91f1f;}body #sb_youtube_sbyUCkrxY67wU2ZtStSZsNLPZnw3.sb_youtube.sby_palette_custom .sby_footer .sby_load_btn { background: #c91f1f;}    <\/style>\n\t<style type=\"text\/css\">body #sb_youtube_sbyUCkrxY67wU2ZtStSZsNLPZnw3 .sby_load_btn:hover { background: #c91f1f !important}body #sb_youtube_sbyUCkrxY67wU2ZtStSZsNLPZnw3 .sby_caption_wrap .sby_caption { font-size: 13px !important}body #sb_youtube_sbyUCkrxY67wU2ZtStSZsNLPZnw3 .sby_follow_btn a:hover { box-shadow:inset 0 0 10px 20px rgb(255, 255, 255, .25) !important}body #sb_youtube_sbyUCkrxY67wU2ZtStSZsNLPZnw3[data-videostyle=boxed] .sby_items_wrap .sby_item .sby_inner_item { background-color: #ffffff !important}<\/style><script type=\"text\/javascript\">if (typeof sbyOptions === \"undefined\") var sbyOptions = {\"adminAjaxUrl\":\"https:\\\/\\\/www.laragazzacolmattarello.com\\\/wp-admin\\\/admin-ajax.php\",\"placeholder\":\"https:\\\/\\\/www.laragazzacolmattarello.com\\\/wp-content\\\/plugins\\\/feeds-for-youtube\\\/img\\\/placeholder.png\",\"placeholderNarrow\":\"https:\\\/\\\/www.laragazzacolmattarello.com\\\/wp-content\\\/plugins\\\/feeds-for-youtube\\\/img\\\/placeholder-narrow.png\",\"lightboxPlaceholder\":\"https:\\\/\\\/www.laragazzacolmattarello.com\\\/wp-content\\\/plugins\\\/feeds-for-youtube\\\/img\\\/lightbox-placeholder.png\",\"lightboxPlaceholderNarrow\":\"https:\\\/\\\/www.laragazzacolmattarello.com\\\/wp-content\\\/plugins\\\/feeds-for-youtube\\\/img\\\/lightbox-placeholder-narrow.png\",\"autoplay\":true,\"semiEagerload\":true,\"eagerload\":true};<\/script><script type='text\/javascript' src='https:\/\/www.laragazzacolmattarello.com\/wp-content\/plugins\/feeds-for-youtube\/public\/build\/js\/sb-youtube.js'><\/script><\/div>\n    <\/div><\/div><hr><div class=\"centertext\"><h3>The card<\/h3><\/div><\/div>\n<div><\/div>\n<div><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"easyrecipe\">\t<link itemprop=\"image\" href=\"http:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2014\/01\/IMG_8669m.jpg\" \/>\n<div class=\"item ERName\">\u00c9pinards \u00e0 l&rsquo;\u0153uf et au parmesan<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\">Auteur : <span class=\"author\">La ragazza col mattarello<\/span><\/div>\n<div class=\"ERHead\">Temps de pr\u00e9paration : <time itemprop=\"prepTime\" datetime=\"PT5M\">5 min<\/time><\/div>\n<div class=\"ERHead\">Temps de cuisson : <time itemprop=\"cookTime\" datetime=\"PT20M\">20 min<\/time><\/div>\n<div class=\"ERHead\">Temps total : <time itemprop=\"totalTime\" datetime=\"PT25M\">25 min<\/time><\/div>\n<div class=\"ERHead\">Portions : <span class=\"yield\">2<\/span><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingr\u00e9dients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">500 g d&rsquo;\u00e9pinards frais (ou surgel\u00e9s)<\/li>\n<li class=\"ingredient\">30 g de beurre<\/li>\n<li class=\"ingredient\">1 \u0153uf<\/li>\n<li class=\"ingredient\">1 cuill\u00e8re \u00e0 soupe de parmesan r\u00e2p\u00e9<\/li>\n<li class=\"ingredient\">Noix de muscade<\/li>\n<li class=\"ingredient\">2 tranches de pain rassis<\/li>\n<li class=\"ingredient\">Huile pour frire le pain.<\/li>\n<li class=\"ingredient\">Sel<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Couper les tranches de pain rassis en petits d\u00e9s.<\/li>\n<li class=\"instruction\">Faire frire dans de l&rsquo;huile abondante et laisser absorber l&rsquo;exc\u00e8s d&rsquo;huile sur une assiette pr\u00e9alablement recouverte de quelques feuilles de papier absorbant.<\/li>\n<li class=\"instruction\">Faire bouillir les \u00e9pinards.<\/li>\n<li class=\"instruction\">Battre l&rsquo;\u0153uf.<\/li>\n<li class=\"instruction\">Bien \u00e9goutter les \u00e9pinards \u00e0 l&rsquo;aide d&rsquo;une fourchette.<\/li>\n<li class=\"instruction\">Faire chauffer le beurre dans une po\u00eale.<\/li>\n<li class=\"instruction\">D\u00e8s que le beurre est fondu, incorporer les \u00e9pinards dans la po\u00eale, saler \u00e0 votre convenance et r\u00e2per une pinc\u00e9e de noix de muscade par-dessus.<\/li>\n<li class=\"instruction\">Faire sauter les \u00e9pinards, baisser le feu et incorporer l&rsquo;\u0153uf et le parmesan dans la po\u00eale.<\/li>\n<li class=\"instruction\">Bien remuer pendant une minute.<\/li>\n<li class=\"instruction\">Servir les \u00e9pinards avec le pain frit par-dessus.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.2.1255<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>J&rsquo;adore les \u00e9pinards, m\u00eame crus, mais avec cette cuiller\u00e9e de parmesan, l&rsquo;\u0153uf et la noix de muscade, ils me rendent compl\u00e8tement folle. La recette est tr\u00e8s simple et je l&rsquo;ai trouv\u00e9e dans le Talismano della Felicit\u00e0 un jour o\u00f9 je voulais pr\u00e9parer des \u00e9pinards, mais o\u00f9 j&rsquo;\u00e9tais fatigu\u00e9e des fa\u00e7ons dont je les cuisinais habituellement. Au d\u00e9but, j&rsquo;avoue que je l&rsquo;ai \u00e9cart\u00e9e, car elle me semblait trop simple, mais comme il \u00e9tait d\u00e9j\u00e0 tr\u00e8s tard et que je n&rsquo;avais pas les ingr\u00e9dients n\u00e9cessaires pour pr\u00e9parer les autres recettes d&rsquo;\u00e9pinards qui m&rsquo;attiraient davantage, j&rsquo;ai fini par c\u00e9der. Je ne l&rsquo;ai pas regrett\u00e9. Si vous n&rsquo;\u00eates pas aussi fans d&rsquo;\u00e9pinards que Popeye ou moi-m\u00eame, ou si vous avez des enfants, petits, grands ou \u00e2g\u00e9s de 40 ans, qui font la grimace rien qu&rsquo;en entendant leur nom, je vous recommande, au lieu de mettre un seul \u0153uf, d&rsquo;en ajouter davantage pour les transformer en \u0153ufs brouill\u00e9s aux \u00e9pinards et au parmesan. De cette fa\u00e7on, vous verrez qu&rsquo;ils les mangeront. Un seul avertissement : n&rsquo;abusez pas de la noix de muscade. Une touche suffit. \u00c9pinards \u00e0 l&rsquo;\u0153uf et au parmesan Auteur : La ragazza col mattarello Temps de pr\u00e9paration : 5 min Temps de cuisson : 20 min Temps total : 25 min Portions : 2 Ingr\u00e9dients 500 g d&rsquo;\u00e9pinards frais (ou surgel\u00e9s) 30 g de beurre 1 \u0153uf 1 cuill\u00e8re \u00e0 soupe de parmesan r\u00e2p\u00e9 Noix de muscade 2 tranches de pain rassis Huile pour frire le pain. Sel Instructions Couper les tranches de pain rassis en petits d\u00e9s. Faire frire dans de l&rsquo;huile abondante et laisser absorber l&rsquo;exc\u00e8s d&rsquo;huile sur une assiette pr\u00e9alablement recouverte de quelques feuilles de papier absorbant. Faire bouillir les \u00e9pinards. Battre l&rsquo;\u0153uf. Bien \u00e9goutter les \u00e9pinards \u00e0 l&rsquo;aide d&rsquo;une fourchette. Faire chauffer le beurre dans une po\u00eale. D\u00e8s que le beurre est fondu, incorporer les \u00e9pinards dans la po\u00eale, saler \u00e0 votre convenance et r\u00e2per une pinc\u00e9e de noix de muscade par-dessus. Faire sauter les \u00e9pinards, baisser le feu et incorporer l&rsquo;\u0153uf et le parmesan dans la po\u00eale. Bien remuer pendant une minute. Servir les \u00e9pinards avec le pain frit par-dessus. 3.2.1255<\/p>\n","protected":false},"author":1,"featured_media":1850,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[3321,3322],"tags":[4232,3927,3993],"class_list":["post-18653","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-premiers-plats","category-recettes","tag-epinards","tag-parmesan-fr","tag-oeuf"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>\u00c9pinards aux \u0153ufs et au parmesan ~ La ragazza col mattarello<\/title>\n<meta name=\"description\" content=\"J&#039;adore les \u00e9pinards, m\u00eame crus, mais avec cette cuiller\u00e9e de parmesan, l&#039;\u0153uf et la noix de muscade, ils me rendent compl\u00e8tement folle. 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