Stuffed potato rings

Ingredients for 2 servings:

• 400 g potatoes, preferably floury
• 2 tbsp herb butter
• 1 egg yolk
• possibly cream
• possibly mashed potato powder
• Oil (peanut oil)
• Sea salt
• nutmeg
• 200 g creamed spinach, frozen
• 100 g bacon, diced
• 4 eggs
• Chili – garlic spice powder

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the potatoes, boil in salted water until tender, and drain. Steam off and then press through a potato ricer while still warm until stiff peaks form. Add the herb butter and egg yolk and process everything into a smooth dough. If the consistency is too runny, add a little mashed potatoes. If the mixture is too thick, add a little cream. Season with sea salt and nutmeg. Fry the bacon in a non-stick pan. Lightly oil a baking dish. Place the potato batter into a piping bag fitted with a large nozzle and pipe rings about 10 cm in diameter into the baking dish. Prepare the spinach according to the package instructions. Add the bacon and mix well. Fill the spinach mixture into the pretzels, leaving enough space to crack a small egg into each one and slide it in. Place the baking dish on the middle rack of an oven preheated to 200°C for about 20 minutes and bake the filled pretzels with egg until golden brown. Remove and serve sprinkled with some chili-garlic spice.