Peel and dice the onion. Peel and finely dice the garlic cloves. Heat sunflower oil (½ tbsp) in a saucepan, sweat the onion cubes with the garlic clove cubes in them and roughly chop the creamed spinach and add. Heat everything and season with coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and freshly grated nutmeg (1 big pinch). Boil eggs medium-hard, quench and peel off. Wash triplets, cook in salt water (1 teaspoon salt) with turmeric ground (1 teaspoon) and whole caraway (1 teaspoon) for approx. 20 minutes, drain and peel off. Halve for serving. Divide the creamed spinach on 2 plates and add the halved triplets, halve the boiled eggs, place 3 halves decoratively on each plate and garnish with a radish, serve.