Tight Antje

Ingredients for 6 servings:

• 60 g butter
• 1 small onion(s), finely diced
• salt and pepper
• 2 tbsp flour
• 240 ml whole milk
• ½ tsp nutmeg, freshly grated
• 1 pinch(s) of cayenne pepper
• 120 g Gouda, medium-aged, grated
• 1 medium-sized onion(s) or 1 shallot, thinly sliced
• 225 g mushrooms, brown, sliced
• 140 g baby spinach, fresh
• 12 eggs
• 6 large slices of farmhouse bread, toasted

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Strammer Max variation, but vegetarian and refined

For the sauce, melt 30g of butter in a medium saucepan over moderately low heat. Add the finely diced onion and sauté until translucent. Dust with flour and cook for 1 minute, stirring constantly. Gradually whisk in the milk, season with salt, pepper, nutmeg, and cayenne pepper, and bring to a boil. Reduce the heat to low or turn off completely if excessive residual heat remains. Add the cheese and stir until melted. Set the pan aside. For the topping, melt the remaining butter in a large frying pan. Fry the onion slices over moderately high heat until golden brown, add the mushrooms, season with salt and pepper, and cook for about 2 more minutes, until the mushrooms are tender. Add the baby spinach to the pan and let it wilt. Assembling the “Stramme Antje”: For each serving, prepare two fried eggs to your desired doneness. Arrange a slice of bread on each plate and spoon a generous amount of the cheese sauce over each slice. Place the mushroom and spinach mixture on top, then place the fried eggs on top. Finally, drizzle some of the remaining sauce over the eggs.