Fried Egg with Mashed Potatoes and Spinach

For the fried egg with mashed potatoes, first boil the potatoes until they are cooked.

In the meantime, clean the spinach, cut away the coarsest stems, then rinse under running water and drain in a sieve.

Remove the peel from the shallot and the garlic clove and chop them finely. The eggs should later be at room temperature, so it is best to remove them from the refrigerator some time before processing.

In a large pot, bring two inches of salted water to a boil. Drop the wet spinach in it with the lid closed.

If the pot is not so large, stir the spinach once after 30 seconds. Then strain spinach and cooking water through a sieve and melt a tablespoon of butter in the same pot over medium heat.

Add shallots and garlic and saute until translucent. Be careful not to let them brown.

In the meantime, let the spinach cool down enough to squeeze it carefully with both hands. However, it may still have a little residual moisture when it is returned to the saucepan.

Stir everything once and heat for another five minutes over a low heat. Salt, season with pepper and season well with nutmeg.

Then puree everything together in a hand mixer until the desired consistency. Empty everything repeatedly back into the saucepan. Pour 50 to 100 ml of whipped cream, stir and set aside with the lid closed.

For the spie

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