Spaghetti / Maccheroni with Fried Egg & Spinach

5 from 9 votes
Prep Time 55 minutes
Total Time 55 minutes
Course Dinner
Cuisine European
Servings 2 people


Spaghetti / Maccheroni with fried egg & spinach

  • 1 Shallot
  • 1 Clove of garlic
  • 50 g Butter
  • Wheat flour to taste
  • 50 ml White wine
  • 50 ml Water
  • 75 ml Cream
  • Salt, gourmet pepper, nutmeg to taste
  • 500 g Fresh spinach
  • 75 g Spaghetti / Maccheroni (leftovers)
  • 2 Eggs
  • Cheese (any) to your taste


  • Peel shallot, clove of garlic, put in a lightning chopper, finely chop. Then take a small saucepan, melt the butter in it and fry the finely chopped in it. Dust with the wheat flour and sauté briefly. Then deglaze with white wine, pour off the water, * seasoning - vegetable paste and the cream. Then switch it down and let it simmer for about 10 minutes.
  • Stir every now and then and season with salt, gourmet pepper and nutmeg, season to taste. Then keep the pot warm.
  • Clean fresh spinach and pour water into a saucepan, bring to a boil. Then add the cleaned spinach and briefly blanch in it. Quench with ice-cold water and squeeze out well, then cut roughly. Bring the warm pot and add the coarsely chopped spinach, stir and keep warm as well.
  • Put on a saucepan with water, bring to the boil and add the remains of the spaghetti / maccheroni and cook, then put in a sieve, drain.
  • Now separate the eggs and put the yolks each in a bowl. Collect the egg white separately and pour into a tall container. Whisk the egg white with a Genial. Preheat the oven to 150 degrees top / bottom heat. Then take a coated pan and place two dessert rings (previously greased) in it.
  • Now add the drained spaghetti / macaroni. Spread the whisked egg white on both dessert rings and let stick. Now add the egg yolks and carefully pull up the dessert rings. Let them fry for a few minutes. Then carefully remove from the pan and place in the preheated oven and cook for 5 minutes to the end.
  • Now take two plates and place the spinach sauce in the middle. On top the spaghetti / maccheroni - fried eggs. Season with salt and gourmet pepper and serve immediately.
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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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