Spicy Creamed Spinach, Fried Eggs and Mashed Potatoes

Creamed spinach:

1. Roughly dice TC creamed spinach with a knife. Peel and dice the onion. Peel and finely dice the garlic clove and ginger. Clean / core the chilli pepper, wash and finely dice. Heat butter (1 tbsp) in a small saucepan, add the onion cubes with the garlic clove cubes, ginger cubes and chilli pepper cubes and fry / sauté for 4 – 5 minutes. Add the coarsely chopped cream spinach and the cooking cream (3 tbsp) and let everything slowly thaw / heat up. Stir again and again. Finally, season with coarse sea salt from the mill (3 big pinches), colored pepper from the mill (3 big pinches) and freshly ground nutmeg (1 big pinch).

Fried eggs:

1. Break the eggs one after the other, slide them into the wok with hot peanut oil (1 cup) one at a time and, as soon as the egg white begins to set, pull / place a little over the yolks with wooden spoons. Carefully place the egg on the drainage grid with a ladle so that the yolk does not leak and season with coarse sea salt from the mill (1 big pinch each) when serving. Do the same with the remaining 3 eggs.

Mashed potatoes:

1. *) See my recipe: Sausage with fried onions, cauliflower and mashed potatoes Peel, wash and dice the potatoes, ground in salted water (1 teaspoon of salt) with turmeric (1 teaspoon), cook for about 20 minutes, drain and return the hot pot -ben. Add butter (1 tbsp), cooking cream (4 tbsp), coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and freshly ground nutmeg (1 big pinch) and work through well with the potato masher / stamp through,
2. Serve the creamed spinach with fried eggs and mashed potatoes, garnished with half a vine tomato.