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Spinach with cheese and egg

updated

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Ingredients for 1 servings:

  • 225 g creamed spinach, frozen
  • 200 g potatoes, waxy
  • 1 shallot(s) or onion
  • 1 egg(s)
  • 1 tsp olive oil
  • 1 tsp crème fraîche
  • ½ tsp clarified butter
  • 50 g Gouda, diced
  • nutmeg
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Single kitchen

Boil the potatoes in their skins for about 30 minutes, drain, let cool, peel, and slice. Thaw the spinach. Peel and finely chop the onion. Finely dice the Gouda cheese. Sauté the shallot in hot oil until translucent, add the spinach, sauté, and stir in the crème fraîche. Season with salt, pepper, and nutmeg, and stir in the cheese. Fry the egg in hot clarified butter. Place the potatoes on a plate, top with the spinach and cheese, and place the egg on top.

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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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