Pasta with spinach and mushroom sauce and fried egg

Ingredients for 4 servings:

• 500 g tagliatelle, fresh, from the refrigerated section
• 1 tsp salt
• 1 shallot(s)
• 250 g mushrooms, brown
• 2 tbsp rapeseed oil
• 450 g creamed spinach, frozen
• 150 g double cream cheese
• 4 eggs
• salt and pepper

Instructions

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

quickly prepared

Cook the pasta in plenty of salted water according to the package instructions. Peel the shallot and dice into small pieces. Clean the mushrooms and chop them roughly. Heat 1 tablespoon of oil in a saucepan, sauté the shallots, add the mushrooms, and sauté for two minutes. Add the frozen spinach, let it thaw, and heat through. Stir in the cream cheese and season everything with salt and pepper. Fry four fried eggs in the remaining oil and season with salt and pepper. Drain the pasta and let it drain. Serve on plates with the spinach and mushroom sauce and a fried egg on each side.