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.