John Myers
Spinach with Bouillon-potato Cubes and Egg
The perfect spinach with bouillon-potato cubes and egg recipe with a picture and simple step-by-step instructions.
- 500 g Potatoes
- 500 g Spinach frozen
- 1 Onion
- 4 Eggs
- 1 shot Cream
- Vegetable broth
- Salt
- Black pepper from the mill
- Nutmeg
- Oil
- Peel the potatoes, cut them into small cubes and cook them in the vegetable stock.
- Finely dice the onion and sauté in oil until translucent, add the spinach and let it thaw and heat while stirring occasionally, add a good dash of cream and season with salt, pepper and nutmeg
- Boil the eggs or fry them in a pan with fried eggs.
- Arrange the potatoes with the spinach and eggs on plates and serve.
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