Roughly dice TC creamed spinach with a knife. Peel and dice the onion. Peel and finely dice the garlic cloves. Heat sunflower oil (2 tbsp) in a small saucepan, add the onion cubes with the garlic clove cubes and fry / sauté for 4 - 5 minutes. Add the coarsely diced creamed spinach and the cooking cream (2 tbsp) and let everything slowly thaw / heat up. Stir it again and again. Finally, season with coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and freshly ground nutmeg (2 big pinches).

Peel and wash the potatoes, grind them in salted water (1 teaspoon salt) with turmeric (1 teaspoon) and whole caraway seeds (1 teaspoon) and cook for about 20 minutes and drain.

Heat sunflower oil (4 tbsp) in a pan, break the eggs one by one, slide into the pan and fry until the yolk is not quite firm. Season with coarse sea salt from the mill (1 big pinch of each egg) and colored pepper from the mill (1 big pinch each).

Divide the spicy creamed spinach, potatoes and fried eggs on 2 plates and serve with a decorative radish each.