Fried egg with spinach salad and light fried potatoes

Name: Fried egg with spinach salad and light fried potatoes
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 30 ml Vegetable broth; 1 TEASPOON White wine vinegar; 7-10 Tbsp Sugar; 7-10 Tbsp Pepper; 250 g Potatoes; 1 1/2 TSP. Oil; 80 g Bébé Spinat; 200 g cherry tomatoes; 1 egg (size S); 7-10 Tbsp Salt

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

30 ml Vegetable broth
1 TEASPOON White wine vinegar
7-10 Tbsp Sugar
7-10 Tbsp Pepper
250 g Potatoes
1 1/2 TSP. Oil
80 g Bébé Spinat
200 g cherry tomatoes
1 egg (size S)
7-10 Tbsp Salt

Directions

1
Mix stock, vinegar and season to taste with sugar and pepper. Peel and wash the potatoes, cut into thin slices and dab dry. Mix the potatoes with 1 teaspoon of oil, place on a baking tray with baking paper and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 20 minutes until golden brown
2
Clean, wash and shake spinach dry. Wash and halve the tomatoes. Grease a small coated pan with 1/2 teaspoon of oil, break the egg and carefully slide into the pan. Fry over medium heat until you have a fried egg.
3
Season with salt and pepper. Remove potatoes from the oven and salt them. Arrange the spinach, tomatoes and vinaigrette on a plate. Add the potatoes