Creamed Spinach with Fried Eggs and Fried Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 466 cal. | (22 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.2 g | (21 %) |
| Vitamin A | 2 mg | (250 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 772 μg | (1,287 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 8.1 mg | (68 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 356 μg | (119 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 28.6 μg | (64 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 140 mg | (147 %) | ||
| Potassium | 2,019 mg | (50 %) | ||
| Calcium | 307 mg | (31 %) | ||
| Magnesium | 175 mg | (58 %) | ||
| Iron | 9.8 mg | (65 %) | ||
| Iodine | 39 μg | (20 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 15.6 g | |||
| Uric acid | 150 mg | |||
| Cholesterol | 279 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the spinach
- 800 grams Spinach
- salt
- 125 grams Crème fraiche
- freshly ground peppers
- Nutmeg
- 2 garlic cloves
- For the potatoes
- 800 grams cooked potatoes (from the day before)
- clarified butter (for cooking)
- 1 shallot
Preparation steps
Bring a pot of salted water to a boil for the spinach.
Trim the spinach, rinse and leave dripping wet. Cook in the boiling salted water, strain, rinse and drain.
For the potatoes, heat a little butter in a pan. Cut the potatoes into slices and slowly cook until golden brown, about 8 minutes.
Meanwhile, peel the shallots, cut into half rings and let cook for a few minutes. Season the potatoes with salt and pepper.
Puree the spinach finely with the creme fraiche and some blanching water. Season with salt, pepper and nutmeg.
In a saucepan heat 1 tablespoon butter. Peel the garlic, chop finely and cook, add creamed spinach and keep warm.
For the fried eggs, heat some butter in a pan, set up the eggs and cook, season with salt and pepper.
Serve creamed spinach, fried potatoes and fried eggs on plates.
