Primo Sale Egg Muffins


  • 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


  • 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. 

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