Eggs with Spinach Sauce

Ingredients for 2 servings

• 1 onion
• 1 clove of garlic
• 250 g spinach
• 2 tsp butter
• 1 tsp flour
• 300 ml milk
• 100 ml cream
• Salt, Pepper, Nutmeg
• Freshly grated lemon
• 4 eggs

Time: 25 min

Preparation

1. 1 onion and 1 clove of garlic, finely dice. 250 g, eye defrosted expressing TK-spinach and coarsely chop.

2. Onion and garlic in 2 tsp melted butter for 2 minutes. Braise. With 1 teaspoon of flour dust and briefly sauté stirring. Pour 300 ml milk and 100 ml cream and bring to a boil while stirring. Mix in spinach and low heat 7 min. To cook by yourself.


3. 4 eggs (Kl. M) in boiling water for 6 minutes. Cook until tender and rinse with cold water. Sauce with the cutting bar Puree. Spice lemon juice with salt, pepper, freshly grated nutmeg and a few splashes. Serve spinach sauce with halved eggs and sprinkle with 2 tablespoons of cut watercress.

Nutritional information per serving: 495 kcal
• 25 g protein
• 37 g fat
• 14 g carbohydrates