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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December 29th, 2017 | main dishes

Cavatelli alle Vongole – pasta with clams

Recently my dearest Captain was on shore leave in Molfetta/Italy together with Leonardo. They had pasta with clams and he raved about this dish in our evening phone call. There, I decided to make my try and prepare it at home one day. Luckily, Leonardo gave him a packet of original south Italian Cavatelli pasta to take home – they are said to be the best pasta ever with clams.