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🍽️ Creamy Spinach Stew with Poached Egg

384 kcal · 30 min · 4 servings

Ingredients

• 250 g floury potatoes
• 1 shallot
• 1 clove of garlic
• 2 tbsp melted butter
• 1 tbsp flour
• 800 ml vegetable broth
• 500 g fresh leaf spinach
• salt
• pepper (from the mill)
• nutmeg (freshly grated)
• 80 ml whipping cream
• 4 eggs
• 50 ml vinegar
• 4 slices whole grain baguette
• 1 peeled clove of garlic
• olive oil
• sweet paprika powder

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Cut the potatoes into small cubes.
3. 3. Peel the shallot and the garlic.
4. 4. Finely chop the shallot and the garlic.
5. 5. Melt the butter in a pot.
6. 6. Sauté the shallot and garlic in the butter until translucent.
7. 7. Add the potato cubes to the pot.
8. 8. Sauté the potatoes briefly.
9. 9. Dust the mixture with the flour.
10. 10. Pour in the broth.
11. 11. Stir the mixture well.
12. 12. Simmer the stew over medium heat for about 15 minutes.
13. 13. Wash the spinach thoroughly.
14. 14. Remove tough stems and any damaged leaves.
15. 15. Bring water with salt to a boil.
16. 16. Add the spinach to the boiling salted water.
17. 17. Let the spinach wilt.
18. 18. Drain the spinach.
19. 19. Shock the spinach with cold water.
20. 20. Squeeze the spinach well to remove excess water.
21. 21. Finely chop the spinach.
22. 22. Take half of the chopped spinach.
23. 23. Stir half of the spinach into the soup.
24. 24. Let the soup steep briefly.
25. 25. Puree the soup with an immersion blender.
26. 26. Add more broth if necessary.
27. 27. Stir in the remaining spinach.
28. 28. Season the soup with salt.
29. 29. Season the soup with pepper.
30. 30. Season the soup with nutmeg.
31. 31. Pour the cream into the soup.
32. 32. Crack an egg into a small bowl.
33. 33. Repeat this for all required eggs.
34. 34. Fill a small pot with one liter of water.
35. 35. Bring the water to a gentle simmer.
36. 36. Pour the vinegar into the hot water.
37. 37. Gently slide one egg into the water.
38. 38. Repeat this for all eggs.
39. 39. Shape the egg into a round form with a spoon.
40. 40. Ensure the yolk is enclosed by the white.
41. 41. Poach the eggs for about 4 minutes.
42. 42. Check if the white is firm.
43. 43. Check if the yolk is still soft.
44. 44. Lift the eggs out of the water with a slotted spoon.
45. 45. Let the eggs drain.
46. 46. Preheat the oven to 250 degrees Celsius top and bottom heat.
47. 47. Place the bread slices in the oven.
48. 48. Toast the bread slices until golden brown.
49. 49. Remove the bread slices from the oven.
50. 50. Rub the bread slices with garlic.
51. 51. Drizzle olive oil over the bread slices.
52. 52. Place a poached egg on each bread slice.
53. 53. Dust the eggs with paprika.
54. 54. Taste the soup again and adjust seasoning.
55. 55. Fill the soup into bowls.
56. 56. Place a topped bread slice on the soup.
57. 57. Garnish the dish with spinach leaves.
58. 58. Serve the dish warm.

Nutrition per serving

• kcal: 384
• Protein: 14 g · Fett/Fat: 26 g · Carbs: 22 g