Spinach Flan on Cheese Cream Toast

Sort out the spinach, clean and rinse thoroughly. Place in a large saucepan dripping wet, steam for three to four minutes until soft. Drain well, squeeze, blend in hand mixer or with blender. Sauté the onion in the butter until soft, stir in the chopped parsley. Cut the cooked ham into small cubes, mix the eggs and whipped cream, fold into the spinach with the onion mixture. Fill into 4 to 6 buttered cups or ramekins and bake in a bain-marie with the lid closed for about 25 minutes.

Spread 4 to 6 slices of toast with kitchen herb cream cheese, turn spinach flan on top, place butter curls on top.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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