Poached eggs with fried spinach and mashed potatoes

Ingredients for 2 servings:

• 750 g leaf spinach (fresh or frozen)
• 750 g potato(s), waxy
• 4 eggs, size M to L
• 1 shallot(s)
• 50 g arugula
• 50 g parsley
• 1 tbsp thyme
• 1 tbsp salt
• 1 tbsp pepper
• 1 tbsp vinegar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Wash and peel the potatoes and boil in lightly salted water for about 20 minutes. Wash and roughly chop the arugula and parsley, reserving a little of each for decoration. Wash and trim the spinach (defrost frozen spinach completely and squeeze out all the water beforehand). Peel and dice the shallot and sauté in a pan with a little oil. Add the spinach and fry briefly, then cook for about 5 minutes. Season with pepper, salt, and oregano. Bring a large pot of water to a boil, add a little vinegar and salt. Crack the eggs one at a time into a cup, slowly lower them into the boiling water with the cup until they begin to set, then drop them into the pot. Cook all the eggs for about 4 minutes (or longer, depending on your taste). Finally, mash the potatoes or put them through a ricer, add a little butter and salt, and finally fold in the parsley and thyme, followed by the arugula. Season the eggs with freshly ground pepper and salt. Serve warm.