Baked Eggs with Spinach and Mashed Potatoes
Healthy, because
Even smarter
Nutritional values
Spinach is a true cell protector with vitamins A, C and E; in addition, zinc from leafy vegetables is involved in the regulation of many metabolic mechanisms. The combination of potatoes and eggs is also not to be sneezed at: Both together provide us with high-quality protein, which the body can use as a building material.
Instead of using grainy cream cheese, this oven dish can also be refined with feta, for example.
(Percentage of daily recommendation)
| Calorie | 654 cal. | (31 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 52 g | (45 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 584.2 μg | (974 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 7.4 mg | (62 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 287 μg | (96 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 29.9 μg | (66 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 102 mg | (107 %) | ||
| Potassium | 1,566 mg | (39 %) | ||
| Calcium | 338 mg | (34 %) | ||
| Magnesium | 141 mg | (47 %) | ||
| Iron | 7.5 mg | (50 %) | ||
| Iodine | 36 μg | (18 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 26.3 g | |||
| Uric acid | 110 mg | |||
| Cholesterol | 320 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 600 grams fresh Spinach
- salt
- 1 onion
- 1 garlic clove
- olive oil
- 200 milliliters Whipped cream
- freshly ground peppers
- freshly grated Nutmeg
- butter (for the baking dish)
- 4 eggs
- 150 grams cream cheese
- 2 Tbsps Whipped cream
- ground paprika
- 500 grams starchy potatoes
- 150 milliliters milk
- 1 ½ Tbsps butter
- freshly grated Nutmeg
Preparation steps
Preheat the oven to 180°C (approximately 350°F) convection. Butter a baking dish.
Rinse the spinach and blanch in a pot of boiling salted water just until witled. Drain, run under cold water, drain well. With your hands, squeeze the spinach to extract the water and finely chop. Peel the onion and garlic, chop finely and saute in a saucepan with 2 tablespoons of olive oil. Add the spinach and 200 ml (approximately 1 cup) of the cream, season with salt, pepper and nutmeg and simmer over medium heat, 4-5 minutes. Spread the spinach in the baking dish.
With a spoon, make 4 wells in the spinach mixture and break an egg into each. Mix the cream cheese with the remaining cream and spoon over the spinach. Sprinkle with paprika. Bake until the eggs are set, 15-20 minutes.
Peel the potatoes, rinse and roughly chop. Cook in a pot of boiling salted water until knife-tender, about 25 minutes. Drain, squeeze through a potato ricer, let the water evaporate and add some hot milk (depending on the potato variety, a little more or less milk is needed) Add the butter and stir with a wooden spoon. Season with salt and nutmeg.
Serve the eggs and spinach with the mashed potatoes.
