Creamed Spinach with Boiled Eggs and Jacket Potato Triplets

5 from 8 votes
Prep Time 30 minutes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 2 people


  • 450 g 1 pack of frozen creamed spinach
  • 60 g 1 Onion peeled
  • 10 g 2 cloves of garlic peeled
  • 0,5 tbsp Sunflower oil
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill
  • 1 big pinch Freshly grated nutmeg
  • 3 piece Eggs (size M)
  • 300 g Triplets (small, waxy potatoes / 10 pieces)
  • 1 tsp Salt
  • 1 tsp Whole caraway seeds
  • 1 tsp Ground turmeric
  • 2 piece Radishes for garnish


  • 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.
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Written by John Myers

Professional Chef with 25 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.

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