Summary

Ingredients

• 600 g potato (s)
• 2 shallot (s)
• 2 cloves garlic
• 2 tablespoon fat (plant cream)
• 675 g spinach leaves (frozen)
• salt and pepper
• Nutmeg, grated
• 4 egg (s)
• 100 g cheese (Edam), rated

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Instructions

1. Wash the potatoes, cook for about 30 minutes, drain and allow to evaporate a little. Preheat the oven to 180 ° C.
2. Peel shallots and garlic cloves, chop them up and sauté in the vegetable cream until translucent. Add the frozen spinach, cover and sauté over a low heat. Season to taste with the spices. Possibly add some more plant cream.
3. Peel the potatoes, cut into slices and layer in a greased baking dish. Spread the spinach on top. Make four indentations in the spinach with a spoon. Slip a cracked egg into each well. Sprinkle with the Edam cheese and bake in the oven for about 30 minutes.