Spinach bread

Ingredients:

• 2 tbsp unsalted butter, room temperature, plus extra for greasing the pan
• 3 large eggs, room temperature, beaten
• 1 cup whole milk
• 4 slices 2cm thick country bread, torn into 2.5cm pieces (remove crusts)
• 1 small onion, chopped
• 1.5 tsp coarse salt
• 1 teaspoon freshly ground black pepper
• 1.3 kg spinach leaves
• 1 tbsp. grated parmesan
• 0.5 tsp ground nutmeg
• 4 hard-boiled eggs, peeled

Preparation:

1. Position a rack in the center of the oven. Preheat the oven to 190°C (375°F). Grease a 22x12 cm (9x5 in) nonstick loaf pan. Line the bottom of the pan with parchment paper. Set aside.
2. Place the beaten eggs and milk in a large bowl. Add the bread and stir.
3. In a large skillet with high sides, heat the butter over medium heat. Add the onion, 1/4 teaspoon salt, and 1/2 teaspoon black pepper and cook until softened, about 6 minutes. Add the spinach in batches and cook until wilted, about 15 minutes. Drain in a colander. Gently press the spinach to remove excess liquid. Set aside and let cool slightly.
4. Transfer the spinach mixture to a food processor and pulse until smooth. Add the spinach to the bowl with the bread mixture. Add 3/4 cup Parmesan, the remaining salt, pepper, and nutmeg. Process until smooth.
5. Spread half the mixture into the bottom of the prepared pan. Line the hard-boiled eggs on top of the spinach. Top with the remaining spinach mixture and press down gently.
6. Sprinkle with the remaining Parmesan cheese and bake for 1 hour. Let cool for 15 minutes, then run a thin metal spatula around the edges of the pan to loosen the loaf. Invert the loaf onto a cutting board, peel off the parchment paper, and slice the loaf.