Baked Eggs with Spinach, Cream Cheese, and Mashed Potatoes

Ingredients

• 600 g fresh leaf spinach
• Salt
• 1 onion
• 1 Garlic clove
• 2 tbsp olive oil
• 200 ml heavy cream
• Pepper (freshly ground)
• Nutmeg (freshly grated)
• 4 eggs
• 150 g crumbly cream cheese
• 160 ml milk (3.5% fat)
• paprika powder
• 500 g waxy potatoes
• 1.5 tbsp butter

Instructions

1. 1.

   Wash, trim, and blanch the spinach in boiling salted water until wilted. Drain, shock in cold water, then squeeze out excess moisture and chop finely. Peel and finely chop the onion and garlic; sauté them in a pot with 2 tbsp oil until translucent. Add the spinach, pour in the cream, season with salt, pepper, and nutmeg, and simmer over medium heat for 4–5 minutes. Spread the spinach in a baking dish.

2. 2.

   Using a tablespoon, create four wells in the spinach and crack an egg into each well. Mix the cream cheese with 1–2 tbsp milk and spread it over the spinach as well. Sprinkle with paprika powder. Bake in a preheated oven at 200 °C (180 °C fan‑forced; gas: level 3) for 15–20 minutes until set.

3. 3.

   For the mash, peel, wash, and roughly cut the potatoes into pieces. Boil them in salted water for about 25 minutes until tender. Drain, press through a potato masher, let steam off slightly, then add the warmed milk (adjust amount depending on potato type). Stir in butter with a wooden spoon. Season with salt and nutmeg to taste.

4. 4.

   Remove the baked eggs from the oven and serve atop the mashed potatoes.