Sweat half of the chopped onion in the garlic oil, then add the thawed creamed spinach, stir well and heat, season with salt and pepper and top off with the kitchen cream. Set aside and let it steep.

Break open the eggs little by little, I don't want the white stuff in there, and put the eggs in a bowl. Put the oil in a pan and heat it up, then add the mixed egg to the hot oil, season with salt and pepper, pour the parsley over it and stir and let it stock.

Peel, wash, halve and quarter the potatoes and cook them in salted water. Then pour off the water and arrange the preheated plates / platters.

Good hunger ;-)

Even if 8 potatoes seem a lot, I always cook a little more, leftovers are then processed into fried potatoes or gratin.