John Myers
Contents
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Ingredients
Eggs:
- 4 Eggs
- Coarse sea salt from the mill
Creamed onion mustard:
- 1 pack Creamed spinach frozen 450 g
- 1 Onion approx. 100 g
- 2 Garlic cloves
- 1 tbsp Oil
- 1 tbsp Medium hot mustard
- 1 tbsp Sour cream
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 1 big pinch Sugar
Seared jacket potatoes with parsley:
- 400 g Waxy potatoes
- 1 tsp Salt
- 1 tbsp Butter
- 2 tbsp Plucked parsley / here: frozen food from our own garden
Serve
- 1 Small tomato cut in half
Instructions
Eggs:
- Boil the eggs until waxy, quench, peel off, cut in half and season with coarse sea salt from the mill.
Creamed onion mustard:
- Let the spinach thaw. Peel and dice the onion. Peel and finely dice the garlic cloves. Heat oil (1 tbsp) in a saucepan and fry the onion cubes with the garlic cubes vigorously, add the spinach and fry briefly. Season with medium-hot mustard (1 tbsp), sour cream (1 tbsp), coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and sugar (1 big pinch) and simmer gently for a few minutes to let. Stir again and again.
Seared jacket potatoes with parsley:
- Wash the potatoes, cook in salted water (1 teaspoon salt) for about 20 minutes, drain and peel off. Heat butter (1 tbsp) in a small pan, add parsley and fry / stir-fry the jacket potatoes in it.
Serve:
- Serve boiled eggs with onion mustard creamed spinach and fried jacket potatoes with parsley, garnished with a small tomato half.
