Egg terrine with goat's cheese

Spinach defrost according to instructions. In the sieve with the back of the spoon, press out as much moisture as possible from spinach. Cut tomatoes into strips. Dissolve eggs with salt and pepper in bowl. Heat oil in a large pan. Allow the egg to solidify into creamy mass while stirring. Divide scrambled eggs into 3 portions. Mix 1 portion of koenjit and half of cheese. Mix tomato puree and half of tomato by second portion. Spinach, remaining cheese, salt and some nutmeg mix through a third portion. Preheat the oven to 200 ° C. Cover up with large sheet of baking paper. Mix in spinach mixture and smooth out. Half of goat's cheese crumble over it. Create and smooth out Koenjit mixture. Rest of goat's cheese about it. Create and smooth out tomato mixture. Cover baking paper over filling. Put the mold into the roasting pan and slide it into the oven. Pour as much boiling water into the roasting dish so that the shape is 3/4 down. Grow the tureen in about 45 minutes. Then let it cool down in shape. Cut chives finely.

Flatten tureen on a flat dish and garnish with chives and the rest of tomato strips.