John Myers
Ingredients for 2 servings:
- 500 g potatoes, floury
- 200 g peas, frozen
- 300 g spinach, frozen
- 1 onion(s), red
- 4 eggs, size M
- 3 tbsp butter
- 60 ml cream
- some nutmeg
- salt and pepper
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes
Peel and wash the potatoes and cut into large pieces. Peel the onion and finely dice or chop. Defrost the peas and then drain well. Defrost the spinach and then squeeze out the water. Cook the potatoes in plenty of salted water for about 20 minutes. Sauté the onions with 1 tablespoon of butter in a pan until translucent, add the spinach and cook for about 2 minutes, then add the peas and cook everything for another 3 minutes. Drain the potatoes and roughly mash them, add 1 tablespoon of butter and cream and mix well. Season with salt, pepper and nutmeg. Fold the peas and spinach evenly into the mash. Fry the eggs in a pan in 1 tablespoon of butter until fried and season with salt and pepper. Arrange the mash on plates and place 2 fried eggs on each plate.
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