Captains Dinner Logo
to top
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

Leave me a message

Leave a Reply

Your email address will not be published. Required fields are marked *

April 1st, 2018 | main dishes

Spaghetti with seafood a la Carmen

Spaghetti frutti di mare, Espagueti con Mariscos, Spaghetti mit Meeresfrüchten, Spaghetti aux Fruits de Mer – fine sounding names for a wonderful dish. We liked it especially in the restaurant “Enriclai” in St. Cruz de La Palma, and we asked Doña Carmen for the recipe.

read more
March 13th, 2018 | main dishes

Red cabbage salad with orange, date and goat’s cheese

Usually red cabbage goes with roasted duck and goose? Oh no! As a salad, red cabbage is definitely underestimated. In this recipe, red cabbage enters into an exotic liaison with oranges, dates, nuts and goat’s cheese. Red cabbage new style:

read more
Frankfurter Buchmesse Captain's Dinner kocht auf der Bühne der Gourmet Gallery November 2nd, 2017 | collaboration

Frankfurt book fair: Captain’s Dinner cooked on stage of the Gourmet Gallery!

„Too good for the bin“ is a German campaign against food waste. Health food magazine „Schrot & Korn“ [whole grain & corn] made a competition in their September issue: Topic was the use of old or stale bread. The authors of the two best recipes had been invited to visit this year’s book fair in Frankfurt to cook their recipes in the show kitchen of the „Gourmet Gallery“ together with bio-leading chef Christian Kolb. I won this trip with my recipe of an onion bread soup!

read more

Subscribe

Just enter your data, and you will be notified of the latest posts.