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Sausage and Parsley Scrambled Eggs with Potatoes and Onion Creamed Spinach

5 from 1 vote
Course Dinner
Cuisine European
Servings 2 people
Calories 46 kcal

Ingredients
 

To the scrambled eggs

  • 2 Wiener sausages or leftover sausages
  • 1 large Diced onion
  • 3 tbsp Sunflower oil
  • 4 Eggs
  • 1 handful Parsley from the balcony
  • 1 sip of Milk
  • 1 tsp Vegetable broth

For the onion creamed spinach

  • 1 pack Spinach Tk
  • 1 Diced onion
  • 3 tbsp Sunflower oil
  • 1 tbsp Vegetable broth
  • 1 cup Milk

Instructions
 

To the scrambled eggs

  • The sausages, you can also take leftover sausage and cut the onions into small pieces and toss in the hot oil.
  • In the meantime, break the eggs into a cup (I generally remove this white stuff on the yolk / in the eggs, this sappy fuss) Wash off the parsley, dry it, cut it into small pieces, add to the eggs.
  • Another sip of milk on it (stretches the whole thing) and to season I use 1 teaspoon of vegetable broth (have been seasoning far less with salt for a while, use my homemade vegetable broth).
  • Now whisk everything well and put it in the hot pan with the onions and pieces of sausage, switch off the stove (save electricity) and let everything stock up. The remaining heat in the pan is sufficient for this.

With the spinach

  • Let the spinach thaw. Brown the onions in the oil, cut into small pieces, add the thawed spinach and milk (amount of your choice), season with the vegetable stock and pepper and simmer gently for about 5 to 7 minutes.
  • Tip 6: You can also use some cream instead of the milk, I don't need these calories, but if you like it ...
  • There was also potatoes, with the potatoes peeled, washed and quartered. Put 1 teaspoon vegetable stock in the bottom of a saucepan, pour the potatoes on top, pour water over it and cook the potatoes as usual. Then drain and put on the plates.

Nutrition

Serving: 100gCalories: 46kcalCarbohydrates: 4.5gProtein: 3.2gFat: 1.6g
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Written by John Myers

Professional Chef with 25 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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