Primo Sale Egg Muffins

Ingredients

  • 6 medium eggs
  • 250 g of Longo Primosale with or without lactose
  • 8 fresh spinach leaves
  • 4 spoons of grated Parmesan cheese
  • 2 spoons of milk
  • Salt, pepper to taste

Preparation

  • 1

    Break the eggs into a bowl and beat them with the salt, pepper and milk. Line ceramic ramekins with ovenproof paper and divide the egg mixture evenly between them.

  • 2

    Dice the Primosale and sink slightly into the egg mixture. Wash and dry the spinach, chop and sprinkle over the surface of the egg with the grated Parmesan.

  • 3

    Press down slightly so that the egg partly covers the spinach. Bake in a preheated oven at 180°C for about 30 minutes, until risen and golden. 

Related Recipes

The Recipes of the Caseificio Longo

Pisarei con sushi di salame varzi

Pisarei con sushi di salame varzi

Difficoltà media
Preparazione minuti
Potato cake with Ricotta and Toma

Potato cake with Ricotta and Toma

Boil the potatoes in a pan, peel and mash them...

Difficoltà media
Preparazione 30 minuti
Piedmontese Fassona toma meatballs

Piedmontese Fassona toma meatballs

Difficoltà media
Preparazione minuti
Ginger brisket

Ginger brisket

Difficoltà media
Preparazione minuti
Veal with Trevigiana salad and Tomini del Boscaiolo

Veal with Trevigiana salad and Tomini del Boscaiolo

Place the thin slices of meat in a baking tray...

Difficoltà media
Preparazione 15 minuti
Taboulé with Primosale and Vegetables

Taboulé with Primosale and Vegetables

Place the bulgur wheat in a pan, add two spoons of oil and heat (do not toast).

Difficoltà bassa
Preparazione 30 minuti
Tomino del Boscaiolo with Fassona

Tomino del Boscaiolo with Fassona

Difficoltà molto_bassa
Preparazione 60 minuti
Veal Carpaccio and Rustino

Veal Carpaccio and Rustino

Dress the Longo Rustino with oil and salt, roll into small cylinders and wrap

Difficoltà bassa
Preparazione 30 minuti
Sea bass in Toma crust

Sea bass in Toma crust

Fillet the sea bass, cut into diamond-shaped steaks and place them in a backing

Difficoltà alta
Preparazione 20 minuti
Stuffed Paglierina

Stuffed Paglierina

Cut the Paglierine in half, fill with the raisins and walnuts. Warm a non-stick

Difficoltà molto_bassa
Preparazione 15 minuti
Blinis with Fresh Tomino Mousse and Smoked Salmon

Blinis with Fresh Tomino Mousse and Smoked Salmon

Dissolve the yeast and sugar in 500 ml of slightly warm beer. Pour the two

Difficoltà molto_bassa
Preparazione 2 minuti
Tomini with rosemary

Tomini with rosemary

Chop the rosemary and place in a bowl with the oil, salt and pepper...

Difficoltà media
Preparazione 10 minuti
Load more recipes
Caseificiolongo
Caseificiolongo

Copyright © Caseificio Longo 2024. All rights reserved.
Via Leonardo da Vinci 43 10086 Rivarolo Canavese (TO) Iscritta al Registro delle imprese di TORINO sezione ORDINARIA CF P. IVA 06357760013 . Iscrizione REA: 780524