R\u00e9dacteur Jack<\/p>\n\n\n\n
Recette Cuisine Vapeur<\/p>\n\n\n\n
Nombre de parts: 4
Temps de pr\u00e9paration: 5 minutes:
Temps de cuisson: 15 minutes<\/p>\n\n\n\n
Ingr\u00e9dients:<\/strong> Pr\u00e9paration:<\/strong> D\u00e9coupez le jambon en petits d\u00e9s<\/p>\n\n\n\n Beurrez 8 ramequins individuels. R\u00e9partissez les \u00e9pinards au fond de chacun d’eux. Disposez les ramequins dans le cuit vapeur et laissez cuire 8 minutes tout en v\u00e9rifiant la cuisson.<\/p>\n\n\n\n Breuvage:<\/strong> Note:<\/strong> R\u00e9dacteur Jack Recette Cuisine Vapeur Nombre de parts: 4Temps de pr\u00e9paration: 5 minutes:Temps de cuisson: 15 minutes Ingr\u00e9dients:250 g d’\u00e9pinards frais100 g de jambon blanc8 oeufsCr\u00e8me fra\u00eecheSel et poivre Pr\u00e9paration:Passez les feuilles d’\u00e9pinards \u00e0 l’eau bouillante le temps de les … Continued<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"kt_blocks_editor_width":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[35],"tags":[],"class_list":["post-7779","post","type-post","status-publish","format-standard","hentry","category-oeufs"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/7779","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/comments?post=7779"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/7779\/revisions"}],"predecessor-version":[{"id":7780,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/7779\/revisions\/7780"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=7779"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=7779"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=7779"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
250 g d’\u00e9pinards frais
100 g de jambon blanc
8 oeufs
Cr\u00e8me fra\u00eeche
Sel et poivre<\/p>\n\n\n\n
Passez les feuilles d’\u00e9pinards \u00e0 l’eau bouillante le temps de les blanchir.
\u00c9gouttez-les et pressez-les pour en exprimer toute l’eau.<\/p>\n\n\n\n
Garnissez avec les d\u00e9s de jambon. Cassez un oeuf dans chacun des ramequins.
Salez et poivrez. Nappez d’un peu de cr\u00e8me fra\u00eeche.<\/p>\n\n\n\n
Saint Amour (Beaujolais)<\/p>\n\n\n\n
Au printemps on peut rajouter des pointes d’asperges sauvages<\/p>\n","protected":false},"excerpt":{"rendered":"