🍽️ Baked Eggs with Spinach, Cream Cheese, and Mashed Potatoes

Name: Baked Eggs with Spinach, Cream Cheese, and Mashed Potatoes
Total time: 30 min
Yield: 4 servings
Ingredients: 600 g fresh leaf spinach; Salt; 1 onion; 1 clove garlic; 2 tbsp olive oil; 200 ml heavy cream; Pepper (from the mill); Nutmeg (freshly grated); 4 eggs; 150 g grainy cream cheese; 160 ml milk (3.5% fat); Paprika powder; 500 g floury potatoes; 1.5 tbsp butter

516 kcal · 30 min · 4 servings

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Ingredients

600 g fresh leaf spinach
Salt
1 onion
1 clove garlic
2 tbsp olive oil
200 ml heavy cream
Pepper (from the mill)
Nutmeg (freshly grated)
4 eggs
150 g grainy cream cheese
160 ml milk (3.5% fat)
Paprika powder
500 g floury potatoes
1.5 tbsp butter

Instructions

1. Wash the spinach thoroughly and remove any tough stems.
2. Place the spinach in a pot with boiling, salted water and let it wilt briefly.
3. Drain the spinach, rinse it with cold water, and let it drain well.
4. Squeeze the spinach firmly to remove excess liquid and chop it finely.
5. Peel the onion and garlic and chop both finely.
6. Heat 2 tablespoons of oil in a pot and sauté the onions and garlic until translucent.
7. Add the chopped spinach to the pot and pour the cream over it.
8. Season the mixture with salt, pepper, and a pinch of nutmeg.
9. Simmer the spinach over medium heat for 4 to 5 minutes.
10. Spread the warm spinach evenly in a baking dish.
11. Use a tablespoon to make four indentations in the spinach.
12. Crack the eggs and place each egg into one of the indentations.
13. Mix the cream cheese with 1 to 2 tablespoons of milk until smooth.
14. Place a dollop of the cream cheese mixture on the spinach next to each egg.
15. Sprinkle some paprika powder over the dish.
16. Preheat the oven to 200 °C (180 °C for fan-assisted or Gas Mark 3).
17. Bake the eggs in the oven for 15 to 20 minutes.
18. Peel the potato, wash it, and cut it into large chunks.
19. Boil the potato chunks in salted water for approx. 25 minutes until tender.
20. Drain the cooking water and let the potatoes steam dry for a moment.
21. Press the potatoes through a potato ricer into a bowl.
22. Add the warmed milk (adjust the amount based on the potato variety).
23. Add the butter and stir everything well with a cooking spoon.
24. Finally, season the mashed potatoes with salt and nutmeg.
25. Remove the baked eggs from the oven.
26. Serve the dish together with the potato dumplings.

Nutrition per serving

kcal: 516
Protein: 21 g · Fett/Fat: 36 g · Carbs: 27 g