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Spinach with Fried Egg, Boiled Potatoes, Prawns and Bacon Chips

5 from 5 votes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 158 kcal

Ingredients
 

  • 1 Onion
  • 2 Garlic cloves
  • 3 tbsp Butter
  • 2 Msp Food soda (gets the green color)
  • 500 Fresh spinach leaves
  • 100 Whipped cream
  • 50 Vegetable broth
  • Himalayan salt from the mill
  • Black pepper from the mill
  • Freshly grated nutmeg
  • For the fried eggs:
  • 4 Pc. Eggs size M
  • Himalayan salt from the mill
  • Ground white pepper
  • Other ingredients:
  • 5 size Bacon slices
  • 500 g Floury potatoes
  • 8 Pc. Fresh large prawns

Instructions
 

  • Clean the spinach leaves and blanch in boiling water for 2 minutes. Strain the blanched spinach and chop finely with a chopping knife or large kitchen knife.
  • Peel the onion and garlic and cut into small cubes.
  • Heat the butter in a saucepan and sauté the onion and garlic cubes.
  • Add the blanched spinach and mix with 2 pinches of baking soda.
  • Now deglaze with the vegetable stock and simmer for about 10 minutes over low heat.
  • Finally add the cream and season with salt from the mill, black pepper from the mill and fresh nutmeg.
  • Put the fried eggs in a cold pan and turn the stove on to full heat. Go back a little later with the heat.
  • The egg yolk should be nice and shiny, but the egg whites should be baked nice and white.
  • Finally, sprinkle lightly with salt and white pepper.
  • In between cook the potatoes in salted water and then pour them off.
  • Then clean the prawns, cut them and fry them in a pan until they are translucent.
  • Cut the bacon slices and fry them until crispy.

Nutrition

Serving: 100gCalories: 158kcalCarbohydrates: 13.1gProtein: 1.7gFat: 10.9g
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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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