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Spinach with egg toast

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Ingredients for 2 servings:

  • 400 g spinach, young, frozen
  • 2 tbsp butter
  • Flour
  • 2 eggs
  • 4 slice(s) toast bread, or white bread
  • Salt
  • pepper
  • nutmeg
  • ⅛ liter milk
  • 1 clove(s) garlic
  • oil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Melt butter in a saucepan. Briefly sauté garlic. Add flour until a roux forms. Deglaze with milk. Add spinach, let it thaw slowly, and heat through. Stir occasionally. Season with salt, pepper, and nutmeg. Beat eggs with a fork and add flour until a thick batter forms. Season with salt. Brush the toast with the batter on both sides and fry in a pan with a little oil until golden brown. Serve the spinach with the toast.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Spinach with egg toast

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