John Myers
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Egg with Spinach and Potatoes Interpreted Differently
The perfect egg with spinach and potatoes interpreted differently recipe with a picture and simple step-by-step instructions.
Spinach cream
- 800 g Baby spinach
- Salt and pepper
- Spices
- 5 g Xanthan gum
Onsenei
- 5 Pc. Eggs
Potato Puma
- 300 g Boiled potatoes
- 150 ml Whole milk
- 100 g Cream
- 25 g Butter
- Salt
- Nutmeg
For serving
- 50 g Truffles fresh
Spinach cream
- Blanch 1,600 g baby spinach in boiling salted water for about 1 minute. Chop up the blanched spinach in a food processor, gradually add 200 g of raw baby spinach and chop up with it. Chop until it has a creamy consistency, add 5 g of xantan and season to taste with salt, pepper and spices.
Onsenei
- Cook normal chicken eggs in water at around 60 degrees for 1 hour. Carefully beat and divide the egg, lift the yolk out of the egg with a spoon and remove the egg white.
Potato Puma
- Peel the potatoes, cook them in salted water and strain them (do not puree them!). Mix with hot milk, potato water and butter. Season and pour hot into the 0.5 L spray device. Screw on a cream charger and shake vigorously. To serve, slice the truffle and place on the espuma.
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