in Recipes

Scrambled eggs and spinach in the dish

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Ingredients for 4 servings:

  • 6 large eggs
  • 1 pack of creamed spinach
  • 800 g potatoes
  • salt water
  • Salt
  • 4 leaves of parsley or peppermint for garnishing

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Boil the potatoes. Place the eggs in a mixing bowl with 5 pinches of salt and whisk. Add the spinach to a large pot and heat over low heat. When the spinach is almost done, scramble the eggs as usual. Divide the scrambled eggs into 4 portions using a cookie cutter (preferably round), place on 4 plates, and arrange with the spinach and boiled potatoes. Serve garnished with parsley or peppermint.

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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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