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Eggs with mustard creamed spinach and boiled potatoes

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Ingredients for 4 servings:

  • 8 eggs
  • 800 g creamed spinach, frozen
  • 2 tbsp mustard, medium hot
  • 800 g potatoes, new, small
  • 1 tbsp butter
  • 20 g parsley, frozen
  • salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Wash the potatoes and cook them in boiling, lightly salted water for about 15 to 20 minutes. Meanwhile, prepare the creamed spinach according to the package instructions and stir in 1 to 2 tablespoons of medium-hot mustard. Boil the eggs until soft-boiled or hard-boiled, depending on your taste. Drain, rinse in ice-cold water, and peel. Drain the potatoes, rinse briefly in cold water, and peel. Melt the butter in a saucepan, add the parsley and a pinch of salt, and toss the potatoes several times until they are lightly coated with butter and parsley. Arrange everything on plates and sprinkle the eggs with a little pepper.

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Written by John Myers

Professional Chef with 29 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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