Fried egg on baby spinach

Ingredients for 2 servings:

• 2 handfuls of spinach (baby spinach)
• 1 large potato(s)
• 3 eggs
• 1 small onion(s)
• 50 ml vegetable stock
• 3 tbsp oil
• 2 tbsp white wine vinegar
• Salt
• pepper
• Sugar
• 1 tsp mustard (rotisseur mustard), coarse
• 1 tsp mustard, medium hot
• 2 tbsp, heaped Panko
• 2 tbsp flour
• Oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Beautiful salad, decorative, vegetarian

Clean and wash the spinach if necessary. Spin dry. Peel the potatoes and cut into small cubes. Fry in a little oil until crispy and cooked through. Drain on kitchen paper. For the dressing, combine the broth, vinegar, both types of mustard, salt, pepper, and sugar. Finally, stir in the oil. Finely chop the onion and add it. Season again to taste and adjust the seasoning if necessary. Boil two eggs for about 5 minutes, then rinse and peel. Beat the other egg, season with salt and pepper, and place each egg in a separate plate, just like the panko and flour. Coat the soft-boiled eggs first in flour, then in the beaten egg, and finally in the panko. Fry the eggs in oil on all sides until the panko browns and becomes crispy. Arrange the baby spinach on two plates, scatter the potato cubes over them, and spoon the dressing on top, preferably with a tablespoon. Place the fried egg on top and serve immediately.