John Myers
Contents
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Ingredients
- 500 g Tagliatelle (refrigerated shelf)
- 250 g Mushrooms brown
- 1 Red Onion
- 2 tbsp Rapeseed oil
- 450 g Spinach leaves (frozen)
- 200 g Double cream cheese
- 4 Eggs
- Salt and pepper
Instructions
- Cook ribbon noodles in plenty of salted water according to the instructions on the package.
- Peel the onions and cut into small cubes. Clean the mushrooms and cut into small pieces. Heat 1 tablespoon of oil in a saucepan and fry the onions until translucent. Add the mushrooms and sauté briefly.
- Add the spinach leaves, defrost and heat. Stir in the cream cheese, season with salt and pepper. Fry 4 fried eggs from the eggs in the remaining oil (1 tablespoon of oil), season with salt and pepper.
- Pour the ribbon noodles in a sieve and allow to drain. Arrange the ribbon noodles on plates with spinach sauce and fried egg.
Nutrition
Serving: 100gCalories: 239kcalCarbohydrates: 1.1gProtein: 7.3gFat: 23g
