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Mustard creamed spinach with parsley potatoes and eggs

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Ingredients for 4 servings:

  • 800 g potatoes, small, new
  • 800 g creamed spinach
  • 1 tbsp mustard, medium hot
  • 8 eggs
  • 1 tbsp butter
  • 2 tbsp parsley, flat, freshly chopped
  • some salt
  • some black pepper, finely ground

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Ready on the table in no time

Wash the potatoes thoroughly and cook in boiling, lightly salted water for about 20 minutes. Prepare the creamed spinach according to the package instructions and then stir in the mustard. Boil the eggs until soft-boiled or hard-boiled (depending on your preference). Then rinse and peel. Drain the potatoes and peel them as well. Melt the butter in a saucepan, add the chopped parsley, and toss the potatoes in it. Arrange the spinach on plates, add two eggs to each plate, and sprinkle with 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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