Creamed spinach with mushroom scrambled eggs

Ingredients for 2 servings:

• 500 g creamed spinach, frozen
• 500 g potatoes
• 6 eggs
• 200 g mushrooms
• 1 onion(s)
• 50 ml cream
• 1 tbsp butter
• some salt and pepper
• possibly nutmeg

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Clean the mushrooms and slice them thinly. Peel the onion and dice them finely. Peel the potatoes and boil them in plenty of salted water for about 20 minutes. Crack the eggs into a bowl, mix them well with the cream, and season with salt and pepper. Thaw the spinach in a saucepan and heat gently, adding more salt and pepper to taste. Sauté the mushrooms and onions in butter in a pan until lightly browned. Then add the egg mixture from the bowl and cook until scrambled. Drain the potatoes, let them steam briefly, then arrange them on plates with the spinach and scrambled eggs. Serve immediately while hot. If you like, you can season both the spinach and the scrambled eggs with nutmeg and season to taste.