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Ingredients
Breaded Poached Eggs with Creamy Wild Garlic and Spinach
- Ingredients
- 5 eggs
- 2 Tbsps Pastry flour
- 3 Tbsps breadcrumbs
- salt
- peppers (ground)
- 500 grams fresh and young Spinach
- 1 bunch Wild garlic
- 2 garlic cloves
- 2 Tbsps vegetable oil
- 100 milliliters Whipped cream (at least 30% fat content)
- Nutmeg
- sunflower oil (for frying)
Whisk 1 egg and season with salt and pepper. Place the flour and the breadcrumbs on a plate. Break open the eggs carefully, one by one into a bowl (making sure that the yolk is not destroyed). Add 2 tablespoons of vinegar, but do not stir.
Bring a pan of water to the boil and add a dash of vinegar. Stir in a circular motion with a spoon so the water moves in one direction. Carefully slide the eggs from the bowl into the rotating water, so that the egg white wraps around the yolk. Poach for 4 minutes and lift out with a slotted spoon. Drain on paper towels.
Rinse the wild garlic and cut half into thin strips. Rinse and trim the spinach and shake dry. Seperate the garlic and finely chop.
In a pan, heat the oil and sweat the garlic until translucent. Add the spinach and chopped wild garlic to the pan and pour in the cream. Season with salt, pepper and nutmeg and simmer for 2 minutes on a medium heat.
Roll the poached eggs gently in the flour, followed by the egg and finally in the breadcrumbs.
In a large pan, heat the oil (if bubbles rise on a submerged wooden spoon, then the oil is at the right temperature). Fry the eggs until golden brown on both sides. Lift out with a slotted spoon and drain on kitchen paper.
Arrange the spinach in 4 bowls and lay the baked eggs on top. Serve garnished with wild garlic.
(Percentage of daily recommendation)
| Calorie | 385 cal. | (18 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |