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Sunken eggs in spinach and potatoes

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Ingredients for 4 servings:

  • 600 g potatoes
  • 2 garlic cloves
  • 675 g spinach, frozen
  • Margarine for the mold
  • 200 ml cream
  • salt and pepper
  • nutmeg
  • 4 eggs
  • Cheese, grated

Instructions

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

Boil the potatoes in salted water until tender. Slowly sauté the spinach over a low heat and press in the garlic cloves. Once the spinach has thawed, add about 150 ml of cream, nutmeg, salt, and pepper and continue sautéing. Grease a baking dish well with the margarine. Peel the potatoes and cut into small pieces, arranging them evenly in the dish. Spread the spinach evenly over the potatoes. Make indentations with a spoon and drop the eggs into them. Spread the remaining cream around the eggs and sprinkle the cheese on top. Bake in the oven at 180°C for 20-30 minutes, depending on how you like your eggs. Enjoy!

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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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