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Deep-fried eggs on spinach

Deep-fried eggs on spinach

April 22nd, 2019 | main dishes

For those who still did not have enough eggs on this sunny Easter weekend… Crispy crumbed with almonds and inside as soft as butter. With fresh spinach leaves and cress. The good, old classic “spinach with egg” tastes so good – and without “blubb”.

Advertising made us believe for years, spinach must come from the freezer and have the certain (cream) “Blubb”. Nothing is right. Leaf spinach, fresh and without cream, is both a visual and a tasty treat, together with the deep-fried crumbed eggs – simply good!

Deep-fried eggs on spinach

(4 servings)

8 eggs
cook for 4 to 4 ½ minutes, quench, allow to cool completely in cold water and peel gently
1 egg
salt, pepper from the mill
whisk, put on a soup plate
30 g of ground psyllium husks
80 g of ground almonds
place each on a soup plate, carefully roll the peeled eggs in the psyllium husks, then pull them through the egg and finally roll in the almonds
500 ml frying oil (eg peanut oil)
heat in a small, high saucepan, fry the eggs one by one until golden brown, drain on kitchen paper, keep warm
1 kg spinach leaves, washed
5 shallots, finely diced
3 garlic cloves, finely diced
2 TS olive oil
2 TS butter
sauté the shallots and garlic in the hot fat, add the spinach and simmer for about 5 minutes
salt, pepper from the mill
nutmeg from the mill
Niora (or other mild paprika)
season the spinach
½ bed of cress
arrange the fried eggs on the spinach and serve garnished with cress

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