Spinach Puree with Fried Potatoes and Sunny Side Up Eggs
A fresh German breakfast featuring creamy spinach puree topped with golden fried potatoes and perfectly cooked sunny side up eggs. Try this and more recipes from Spoonsparrow!
Ingredients
- 800 g spinach
- Salt
- 125 g crème fraîche
- pepper (ground)
- nutmeg
- 2 Garlic cloves
- 800 g cooked potatoes (from the day before)
- clarified butter for frying
- 1 Shallot
- 4 eggs
- butter for cooking
Instructions
-
1.
Bring a pot of salted water to boil for the spinach.
-
2.
Wash, trim and drop the spinach into the boiling water until wilted; drain, rinse with cold water and let it drip dry.
-
3.
Heat a little clarified butter in a pan; slice the potatoes and fry them slowly for about 8 minutes until golden brown.
-
4.
Meanwhile peel and halve the shallot, sauté for a few minutes, then season the potatoes with salt and pepper.
-
5.
Squeeze out excess liquid from the spinach and blend with crème fraîche and a splash of blanching water; season with salt, pepper, and nutmeg.
-
6.
In another pot melt 1 tablespoon butter; finely chop garlic, sauté briefly, add the spinach mixture and keep warm.
-
7.
For the sunny side up eggs, heat some butter in a pan, crack the eggs in, cook until whites set but yolks remain runny, seasoning with salt and pepper.
-
8.
Serve by arranging the creamy spinach, fried potatoes, and sunny side up eggs on plates.