Belgian Spinach and Potato Stoemp with Fried Egg

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Peel and dice 500 g potatoes and cook in salted water for 18 minutes.

   18:00
2. 2

   Wilt 250 g spinach with 1 chopped garlic clove in a pan, then drain well.

3. 3

   Mash the potatoes with 80 ml skimmed milk, fold in the spinach and season with nutmeg and salt.

4. 4

   Heat 5 g butter in a frying pan and fry 2 eggs. Serve them on top of the stoemp.