Sunken Eggs in Spinach and Potatoes
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g potato (s)
- 2 cloves garlic)
- 675 g spinach, frozen
- Margarine for the mold
- 200 ml cream
- salt and pepper
- nutmeg
- 4 egg (s)
- Cheese, grated
Print Recipe
Pin Recipe Instructions
- Cook the potatoes in salted water until cooked.
- Slowly steam the spinach on the lowest setting and squeeze the garlic cloves. When the spinach has thawed, add about 150 ml of cream, nutmeg, salt and pepper and continue steaming.
- Grease a baking dish well with the margarine. Peel the potatoes and cut into small pieces, distribute them evenly in the pan. Spread the spinach evenly on the potatoes. Make hollows with a spoon and let the eggs sink into them. Spread the rest of the cream around the eggs and sprinkle the cheese on top.
- Baked in the oven at 180 ° C for 20 - 30 minutes, depending on how you like the eggs.
- Good Appetite!
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