John Myers
Baby Spinach with Fried Egg and Potatoes
The perfect baby spinach with fried egg and potatoes recipe with a picture and simple step-by-step instructions.
Baby spinach:
- 500 g Fresh baby spinach
- 2 tsp Salt
- 1 Onion approx. 75 g
- 2 Garlic cloves
- 2 tbsp Butter
- 2 tbsp Flour
- 3 Ladle the baby spinach broth
- 0,5 tsp Salt
- 0,5 tsp Mild curry powder
- 1 cube Beef broth à 10 g
- 4 tbsp Cream
Fried egg:
- 4 Eggs
- 4 tbsp Sunflower oil
- 4 Pinches Salt
- 4 Pinches Sweet paprika
Potatoes:
- 1 Kg Potatoes
- 1 tsp Salt
- 1 tsp Turmeric
Serve:
- Cherry tomatoes for garnish
- Flakes of butter
Baby spinach:
- roll the dice. Peel and finely dice the garlic cloves. Blanch the spinach in plenty of salted water (2 teaspoons of salt) for about 2 – 3 minutes, drain (catch the cooking water!) And rinse in cold water. Heat butter (2 tbsp) in a pan, fry the onion cubes and garlic clove cubes vigorously / stir-fry. Dust with flour (2 tbsp) (burn in!) And deglaze / pour in the cooking water (3 ladles). Add / fold in the spinach and season with salt (½ teaspoon), mild curry powder (½ teaspoon) and beef broth (10 g cubes). Fold in the cream (4 tbsp) and heat everything briefly.
Fried egg:
- Open the eggs one by one in vessels, season each with salt (1 pinch) and sweet paprika (1 pinch), slowly slide one at a time into a pan with hot sunflower oil (1 tbsp each) and fry. Possibly also use a lid for this. If you don’t like fried eggs, you could also serve a scrambled egg.
Potatoes:
- Peel the potatoes, wash them, chop them roughly, cook in salted water (1 teaspoon salt) with turmeric (1 teaspoon) for about 20 minutes and drain.
Serve:
- Serve baby spinach with a fried egg and potatoes, garnished with a small tomato. Possibly put flakes of butter on the potatoes.
Facebook Comments