Egg sauce with spinach and potatoes

Ingredients for 4 servings:

• 5 eggs
• e.g. butter or margarine
• salt and pepper
• Maggi
• 1 cube of instant stock
• 500 ml milk
• some whipped cream
• 4 tbsp flour
• 1 pack of creamed spinach
• 6 m.-sized potatoes
• n. B. water
• 1 pinch of nutmeg

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Favorite recipe of my brother, me and now also my boyfriend

Boil the spinach in a pot with a little water (ideally enough to cover the bottom of the pot). Peel the potatoes, cut them into chunks, and simmer for 20 minutes. If you prefer, you can leave them whole and slice them later. Then simmer the eggs for 10 minutes. Melt the butter or margarine, then add the flour and stir with a whisk, gradually adding the milk. Continue stirring until the sauce is nice and creamy. If desired, you can also stir in a little cream. Then dissolve the stock cube in the sauce. Simmer for a few minutes and season to taste. Peel the eggs and add them to the sauce. Season the spinach to taste, drizzle a little butter on the potatoes if desired, and serve everything together. Since egg sauce is made more by taste, the quantities may vary slightly.