Egg and spinach casserole

Ingredients for 4 servings:

• 600 g potatoes, cooked and peeled
• 2 small onions
• 2 garlic cloves
• 2 tbsp oil
• 675 g leaf spinach, frozen
• 250 ml cream
• 4 eggs
• 100 g cheese, grated, e.g. Gouda or Edam
• salt and pepper
• nutmeg

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Slice the potatoes. Preheat the oven to 180°C. Peel and dice the onions and garlic. Sauté in hot oil until translucent, add the spinach, and cook over low heat with the lid closed until the spinach is thawed. Add 2/3 of the cream, season with salt, pepper, and nutmeg, and let stand for about 3 minutes. Place the potato slices in a greased baking dish and spread the spinach evenly on top. Use a spoon to make four indentations in the spinach and crack an egg into each indentation. Pour the remaining cream over the spinach, surrounding the egg yolks, and sprinkle the cheese over the spinach, ensuring the egg yolks are still visible. Place in the oven for 30 minutes.