Eggs with Spinach Sauce

Ingredients

• 1.8 kg potatoes
• Salt
• 1 kg spinach
• 120 g onions (2 onions)
• 2 Garlic cloves
• 3 tbsp Rapeseed oil
• 55 g delicate oatmeal (7 tbsp)
• 50 g almond butter (4 tbsp)
• 400 ml milk (3.5% fat)
• Pepper
• nutmeg
• 10 eggs

Instructions

1. 1.

   Wash the potatoes and cover them in salted water to cook for about 20 minutes. In the meantime, wash the spinach, remove stems and discard leaves.

2. 2.

   Peel and finely dice the onions and garlic cloves.

3. 3.

   Heat oil in a large pan. Sauté the onion and garlic cubes until translucent. Add the spinach and let it wilt.

4. 4.

   Add oatmeal, almond butter and milk to the spinach. Simmer on low heat for 5 minutes, then transfer to a tall bowl and blend with an immersion blender. Season with salt, pepper and a pinch of nutmeg.

5. 5.

   Prick each egg so they don’t burst while cooking. Bring another large pot of water to boil, gently lower the eggs with a spoon and cook for 6 minutes.

6. 6.

   Meanwhile drain the potatoes, rinse under cold running water and peel them.

7. 7.

   Rinse the eggs under cold water, peel and halve them. Place the eggs in the spinach sauce and serve with the potatoes.