John Myers
Tagliatelle with Mushrooms, Spinach and Cream Cheese Sauce and Fried Eggs
The perfect tagliatelle with mushrooms, spinach and cream cheese sauce and fried eggs recipe with a picture and simple step-by-step instructions.
- 500 g Tagliatelle (refrigerated shelf)
- 250 g Mushrooms brown
- 1 Onion red
- 2 tbsp Rapeseed oil
- 450 g Spinach leaves (frozen)
- 200 g Cream cheese double cream setting
- 4 Eggs
- Salt and pepper
- 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.
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