German cuisine · Breakfast & Eggs

Poached Eggs on Spinach

Poached eggs set on creamy spinach with plenty of nutmeg, served with buttery boiled potatoes.

Ingredients · for 2 servings

• 4 eggs
• 600g waxy potatoes
• 500g leaf spinach
• 1 onion
• 1 garlic clove
• 20g butter
• 150ml cream
• 1 pinch nutmeg
• 3 tbsp vinegar
• Salt, pepper

Instructions

1. Peel the potatoes, cut into even pieces and boil in salted water for 20 min. until soft; wash and pick over the spinach, and finely dice the onion and garlic.
2. Melt the butter in a wide pot and sauté the onion and garlic for 3 min. until translucent, without letting them colour.
3. Add the spinach in batches, let it wilt for 3–4 min., pour in the cream and simmer uncovered for 5 min. until the creamed spinach is thick; season with salt, pepper and plenty of nutmeg.
4. Keep 1.5L water with the vinegar just below boiling point – it should only tremble slightly – and stir a whirlpool with a spoon.
5. Crack each egg into a cup, slide it into the whirlpool and poach for 3–4 min. until the white is set and the yolk still gives softly; lift out with a slotted spoon and let drain.
6. Divide the creamed spinach between two plates, top each with two poached eggs, grind over nutmeg and pepper, and serve with the boiled potatoes.