John Myers
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Hearty, Seasoned Cream Spinach with Scrambled Eggs and Triplets
The perfect hearty, seasoned cream spinach with scrambled eggs and triplets recipe with a picture and simple step-by-step instructions.
Hearty spiced cream spinach:
- 450 g TK 1 Packung Rahm-Spinat
- 50 g 1 Zwiebel
- 50 g 1 Stück Ingwer
- 1 rote Chilischote
- 1 tbsp Butter
- 2 tbsp Cream
Scrambled eggs:
- 3 Eggs
- 0,5 tsp Salt
- 0,5 tsp Ground turmeric
- 1 tbsp Cream
- 1 tbsp Butter
Triplets: (Small, waxy potatoes!)
- 300 g / 14 pieces Triplets
- 1 tsp Salt
- 0,5 tsp Ground turmeric
- 0,5 tsp Whole caraway seeds
Serve:
- 2 * ½ Cherry-Tomate
- 2 Stängel Petersilie
Hearty spiced cream spinach:
- Roughly dice the creamed spinach with a knife. Peel and dice the onion. Peel and finely dice the garlic clove and ginger. Clean / core the chilli pepper, wash and finely dice. Heat butter (1 tbsp) in a small saucepan, add the onion cubes with the garlic clove cubes and chilli pepper cubes and fry / sauté for 4 – 5 minutes. Add the roughly chopped cream spinach and cream (2 tbsp) and let everything slowly thaw / heat up. Stir again and again
Scrambled eggs:
- Beat the eggs (3 pieces) and whisk with the cream (1 teaspoon), salt (½ teaspoon) and ground turmeric (½ teaspoon). Heat the butter (1 tbsp) in a pan, add the beaten eggs, let them set and move them back and forth with a flat wooden spatula. Finally divide into 2 servings.
Triplets: (Small, waxy potatoes!)
- Peel and wash the triplets in salted water (1 teaspoon salt) with ground turmeric (½ teaspoon) and whole caraway seeds (½ teaspoon) cook for approx. 20 minutes and drain.
Serve:
- Serve heartily seasoned cream spinach with scrambled eggs and triplets, each garnished with half a cherry tomato and a stick of parsley.
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