Sauté shallots in butter, add melde and fall together, turning frequently. Coarsely chop everything together and mix well with the ingredients of the egg sting. Pour into buttered ramekins and place in the oven heated to 180 degrees.
After fifteen minutes, turn off the heat and cook in the open oven for another ten minutes.
Then turn out and pour the caper-parsley sauce over it.
Our tip: Use the young, tender spinach from the farmers market!
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