Mashed potatoes and spinach casserole with egg

Name: Mashed potatoes and spinach casserole with egg
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg Potatoes; 7-10 Tbsp Salt; 2 Onions; 1–2 Garlic cloves; 1 TABLESPOON Oil; 1 package (450 g) deep-frozen leaf spinach; 200 g Tomatoes; 125 g sliced boiled ham; 175 ml low-fat milk; 25 g Butter; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Pepper; 4 Eggs (size M); 50 g grated gouda cheese; 7-10 Tbsp Parsley leaf

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg Potatoes
7-10 Tbsp Salt
2 Onions
1–2 Garlic cloves
1 TABLESPOON Oil
1 package (450 g) deep-frozen leaf spinach
200 g Tomatoes
125 g sliced boiled ham
175 ml low-fat milk
25 g Butter
7-10 Tbsp grated nutmeg
7-10 Tbsp Pepper
4 Eggs (size M)
50 g grated gouda cheese
7-10 Tbsp Parsley leaf

Directions

1
Peel and wash the potatoes. Cook in boiling salted water for about 25 minutes. Meanwhile peel and finely dice onions and garlic. Heat the oil in a pot and fry the onion and garlic until transparent.
2
Add the spinach, pour on 100 ml of water, cover and heat up for approx. 16 minutes, stirring several times and bringing to the boil. In the meantime, wash and dice the tomatoes. Cut ham into wide strips. Warm milk and butter.
3
Drain the potatoes, add the milk and butter mixture and mash with a potato masher. Season to taste with salt and nutmeg. Mix the tomatoes with the spinach, heat, season with salt, pepper and nutmeg.
4
Fill the spinach into an ovenproof dish, spread the ham on top. Spread the mashed potatoes evenly and press 4 large depressions into it with the back of a tablespoon. Beat the eggs and let one egg slide into each hollow.
5
Sprinkle with cheese and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes. Remove from the oven and garnish with parsley leaves.