Sunken eggs in a spinach nest

Ingredients for 4 servings:

• 600 g potatoes, cooked and peeled
• 675 g spinach, frozen (spiced spinach)
• 250 g cream
• 4 large eggs
• 100 g Edam cheese, grated
• salt and pepper
• Nutmeg, freshly grated

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 25 minutes

simple and vegetarian

Thaw the spinach with the lid closed at medium temperature, then add 2/3 of the cream, season with salt, pepper, and nutmeg, and let it simmer for about 3 minutes. Slice the cooked and peeled potatoes and layer them in a greased baking dish. Spread the spinach evenly over the potatoes. Use a spoon to make four indentations in the spinach and crack an egg into each one. Pour the remaining cream over the spinach and scatter the Edam cheese so that the eggs are still visible. Bake in a preheated oven at 180°C (gas mark 2, fan oven 155°C) for about 20 to 30 minutes (depending on the desired consistency of the eggs).