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🍽️ Roasted Potato and Spinach Bake with Eggs

480 kcal · 30 min · 4 servings

Roasted Potato and Spinach Bake with Eggs Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 180 degrees Celsius with fan.
  2. 2. Peel the potatoes and wash them thoroughly.
  3. 3. Slice the potatoes into very thin slices or grate them finely.
  4. 4. Peel the garlic and chop it finely.
  5. 5. Wash the spinach thoroughly and spin it dry in a salad spinner.
  6. 6. Wash the carrots, trim the ends, and slice them thinly.
  7. 7. Wash the parsley, shake it dry, and pick the leaves off the stems.
  8. 8. Wash the celery stalks and slice them into thin rings.
  9. 9. Place the potato slices in a large bowl.
  10. 10. Add the chopped garlic, salt, pepper, and olive oil.
  11. 11. Mix everything well until the potatoes are evenly seasoned.
  12. 12. Line a baking tray with baking paper.
  13. 13. Spread the potatoes evenly on the tray.
  14. 14. Roast the potatoes in the oven for about 15 minutes.
  15. 15. Take the tray out of the oven.
  16. 16. Transfer the roasted potatoes into a bowl.
  17. 17. Mix the carrot slices and spinach leaves into the potatoes.
  18. 18. Return the vegetable mixture to the baking tray.
  19. 19. Cook the vegetables in the oven for another 10 minutes.
  20. 20. Crack the eggs.
  21. 21. Distribute the eggs evenly over the vegetables.
  22. 22. Bake the eggs in the oven for approx. 10 minutes until they reach the desired doneness.
  23. 23. Take the casserole out of the oven.
  24. 24. Let it cool down briefly.
  25. 25. Place the crème fraîche in a small bowl.
  26. 26. Season the crème fraîche with salt and pepper.
  27. 27. Stir the crème fraîche well.
  28. 28. Dollop the crème fraîche in small spots on the tray.
  29. 29. Sprinkle the celery stalks and parsley over the top.
  30. 30. Serve the casserole and enjoy your meal!

Nutrition per serving