Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 225 g spinach, (frozen cream)
- 200 g potato (s), waxy
- 1 shallot (s) or onion
- 1 egg (s)
- 1 teaspoon olive oil
- 1 teaspoon crème fraîche
- 0.5 teaspoon ½ clarified butter, (e.g. Butaris)
- 50 g cheese (Gouda), diced
- nutmeg
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Boil the potatoes in the skin for approx. 30 minutes, drain, allow to cool and cut into slices.
- Thaw the spinach. Peel and finely chop the onion. Finely dice the Gouda.
- Sauté the shallot in hot oil until translucent, add the spinach, sauté as well, stir in the creme fraichè.
- Season with salt, pepper and nutmeg, fold in the cheese.
- Make a fried egg in hot clarified butter.
- Put the potatoes on a plate, cover with cheese-spinach and the egg on top.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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