German cuisine · Vegetable Dishes

Creamed Spinach with Fried Egg

Creamy leaf spinach with garlic and nutmeg, served with boiled potatoes and a fried egg with a runny yolk.

Ingredients · for 4 servings

• 1 kg leaf spinach (fresh or frozen)
• 800 g waxy potatoes
• 4 eggs
• 2 cloves garlic
• 1 onion
• 40 g butter
• 1 tbsp flour
• 200 ml cream
• 1 pinch nutmeg
• 2 tbsp clarified butter
• Salt, pepper

Instructions

1. Peel the potatoes, cut into pieces and cook in salted water for 18–20 min.; meanwhile pick over the fresh spinach, wash thoroughly and remove the coarse stems.
2. Blanch fresh spinach in a little boiling water for 1 min., shock in ice-cold water, squeeze out well and chop coarsely (for frozen spinach, just thaw and squeeze out).
3. Finely dice the onion and garlic, sauté in the butter for 3 min. until translucent, stir in the flour and cook for 1 min. until lightly toasted.
4. Pour in the cream, stir smooth and simmer gently for 3–4 min. until the sauce is creamy; fold in the spinach and season with salt, pepper and plenty of nutmeg.
5. Heat clarified butter in a pan and fry the eggs over medium heat for 3–4 min. until the whites are set and the yolks are still runny.
6. Arrange the creamed spinach with the drained boiled potatoes on plates, top each with a fried egg and sprinkle with a little salt and pepper.