Poached Egg with Vegetables

Ingredients

• 2 carrots
• 0.25 celery root
• 1 stalk leek
• 250 g spinach leaves
• 1 Garlic clove
• 2 tbsp olive oil
• 150 ml Vegetable broth
• 4 eggs
• 3 tbsp vinegar
• Salt
• ground pepper
• nutmeg

Instructions

1. 1.

   Peel, wash, and slice carrots and celery root into thin strips. Clean the leek and cut into rings.

2. 2.

   Wash, trim, and drain spinach leaves.

3. 3.

   Peel garlic and finely chop.

4. 4.

   Heat oil over medium heat; sauté carrots, celery root, and garlic for 4 minutes. Add vegetable broth, then leek, and simmer gently for about 5 minutes. Season with salt, pepper, and nutmeg.

5. 5.

   Bring 1 l of water to a boil in a pot with vinegar. Crack each egg into a separate cup, slide into the simmering vinegar water, and poach for about 4 minutes. Remove with a slotted spoon.

6. 6.

   Add spinach to the vegetables, stir briefly, adjust seasoning, and serve topped with poached eggs sprinkled with pepper.