Potato, spinach and fried egg casserole

Ingredients for 1 servings:

• 1 small onion(s)
• some butter or oil
• 200 g leaf spinach, frozen, previously thawed
• 5 tbsp cream
• n. B. salt and pepper, black
• e.g. nutmeg, freshly grated
• 200 g potatoes from the previous day
• 5 tbsp milk
• 2 m.-sized eggs
• e.g. chives or parsley
• Fat for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Heat butter or oil in a saucepan. Peel and finely dice the onion, and sauté in the fat. Add the thawed spinach, season with salt, pepper, and nutmeg, and add the cream. Simmer over medium heat until the liquid has reduced slightly. Mix everything well, pour into a lightly greased casserole dish, and level the surface. Finely dice the potatoes and place them in a bowl. Season with salt, pepper, and nutmeg, and pour in the milk. Using a potato masher, mash all ingredients until smooth. Spread the mash over the spinach in the dish and level the surface. Preheat the oven to 180°C (top/bottom heat). Crack the two eggs over the mash, place the casserole in the oven, and bake for 25-35 minutes. Cooking time may vary. After baking, season the eggs with salt and pepper to taste and sprinkle with parsley or chives.