🍽️ Potatoes with Creamy Spinach and Egg Sauce

Name: Potatoes with Creamy Spinach and Egg Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 1.8 kg potatoes; salt; 1 kg spinach; 120 g onions (2 onions); 2 garlic cloves; 3 tbsp rapeseed oil; 55 g fine oat flakes (7 tbsp); 50 g almond butter (4 tbsp); 400 ml milk (3.5 % fat); pepper; nutmeg; 10 eggs

323 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

1.8 kg potatoes
salt
1 kg spinach
120 g onions (2 onions)
2 garlic cloves
3 tbsp rapeseed oil
55 g fine oat flakes (7 tbsp)
50 g almond butter (4 tbsp)
400 ml milk (3.5 % fat)
pepper
nutmeg
10 eggs

Instructions

1. Wash the potatoes thoroughly and cook them in a pot with salted water and a lid for about 20 minutes. Use this time to wash the spinach, remove any wilted leaves, and cut off the thick stems.
2. Peel the onions and garlic cloves and cut them into very small cubes.
3. Heat the oil in a large pan. Sauté the onion and garlic cubes until they are soft and translucent. Then add the spinach and let it wilt.
4. Add the oat flakes, almond butter, and milk to the spinach. Let the mixture simmer over low heat for 5 minutes. Remove the pan from the heat, transfer the contents to a tall bowl, and blend everything smooth with a hand blender. Season with salt, pepper, and grate some nutmeg directly into it.
5. Pierce each egg once with a needle to prevent them from bursting while cooking. Bring water to a boil in another large pot. Carefully place the eggs into the water using a spoon and cook them for 6 minutes.
6. Drain the potatoes, rinse them under cold running water, and peel them.
7. Rinse the eggs under cold running water, peel them, and cut them in half. Place the egg halves into the spinach sauce and serve them together with the potatoes.

Nutrition per serving

kcal: 323
Protein: 16 g · Fett/Fat: 15 g · Carbs: 29 g