John Myers
Awọn akoonu
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eroja
- 500 g Tagliatelle (selifu firiji)
- 250 g Awọn olu brown
- 1 Alubosa pupa
- 2 tbsp Rapeseed epo
- 450 g Ewe eyin (di tutu)
- 200 g Double ipara warankasi
- 4 eyin
- Iyọ ati ata
ilana
- 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.
Nutrition
Sìn: 100gAwọn kalori: 239kcalAwọn carbohydrates: 1.1gAmuaradagba: 7.3gỌra: 23g
