Summary

Ingredients

• 500 g spinach, fresher
• 3 tablespoon butter
• 1 small onion (s)
• 2 tablespoon flour
• 1 tablespoon cream, liquid
• 4 egg (s)
• 1 teaspoon oil for frying
• 3 potatoes, peeled, sliced
• salt and pepper
• little broth, granular or aromatic or fondor
• Nutmeg, grated

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Instructions

1. Wash the spinach, remove the stalks and briefly put the spinach in boiling water. Strain and collect 200 ml of stock. Spin the cooled spinach through a meat grinder (it should also work with the magic wand - but I haven`t tried it myself). In the meantime, peel the potatoes, cut them into small pieces, bring them to the boil with water and salt and cook until done. Peel the onion and chop it up, sweat it golden yellow with the butter in the saucepan, add the flour, stir vigorously and then add the measured spinach broth. Keep stirring until it thickens. Add the spinach and let it get hot. Then season to taste with cream, salt, pepper, nutmeg and possibly very little granular broth. Take off the stove. Fry fried eggs from the eggs. Drain the soft potatoes and arrange on plates with the spinach and eggs.