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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March 22nd, 2019 | side dishes

Stuffed Roscoff onions

Onions – in my kitchen nothing works without them. But whoever believes that one tastes like the other has not yet tasted Roscoff onions. The “l’oignon rosé” from Brittany, or Roscoff at Finistère in northwestern Brittany, is so fine and aromatic in taste that it easily becomes the main actor on the plate, for example as a stuffed onion.