Maundy Thursday menu

Ingredients for 2 servings:

• 500 g fresh leaf spinach
• 7 thick potatoes, floury
• salt water
• 6 eggs
• 150 ml milk
• some butter
• a little nutmeg
• salt and pepper
• some basil
• possibly broth, instant
• 2 m.-sized onion(s)
• 1 small bunch of chives, fresh

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

traditionally served on Maundy Thursday

Peel the potatoes and cook in lightly salted water until tender. Meanwhile, dice the two onions. Roast half of the diced onions in a pan with a little butter. They will be added to the mashed potatoes later. It doesn’t matter if they’re already cold. Add the leaf spinach in batches with a little water and the rest of the onions to a small pot. Press in the garlic clove. Cover and simmer the spinach over medium heat. Every few minutes, the spinach will shrink enough to make room in the pot. With 500g of leaf spinach, you’ll probably have some leftover, so 400g is sufficient, depending on your needs. The cooked spinach can either be pureed now or eaten later as a leaf vegetable. Season with a little nutmeg, pepper, and salt, or broth. Drain the soft potatoes and then mash or crush them with a fork. Add a knob of butter, the milk, the previously chopped chives, and the roasted onions from the pan. Now season with salt, pepper, and nutmeg and stir until the purée reaches a creamy consistency. Cover everything tightly and prepare the scrambled eggs in the same pan used to cook the onions. Whisk the eggs and season the mixture with a little salt, pepper, and basil. I like it best when everything is mixed into a mash, but for aesthetic reasons, I recommend serving the dishes separately on a large plate.