Poached eggs on spinach and carrot vegetables

Name: Poached eggs on spinach and carrot vegetables
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 750 g Spinach; 250 g Carrots; 1 Onion; 15 g Butter or margarine; 1/8 l Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 1 pack of "Delicious curry sauce"; 2 TABLESPOONS Crème-fraîche; 7-10 Tbsp Curry; 2 TABLESPOONS White wine vinegar; 4 Eggs

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

750 g Spinach
250 g Carrots
1 Onion
15 g Butter or margarine
1/8 l Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
1 pack of "Delicious curry sauce"
2 TABLESPOONS Crème-fraîche
7-10 Tbsp Curry
2 TABLESPOONS White wine vinegar
4 Eggs

Directions

1
Sort the spinach, wash thoroughly and drain. Clean, wash and slice the carrots into fine strips. Peel and finely chop the onion. Heat the fat in a pot, fry the onions and carrots in it and deglaze with broth.
2
Add the spinach, let it collapse and season with salt, pepper and a little nutmeg. Steam vegetables for five minutes. In the meantime, stir sauce powder into 1/2 litre of boiling water and let it boil for one minute.
3
Refine with crème fraîche and season with salt and curry. Bring a litre of water, a tablespoon of salt and vinegar to the boil. Beat the eggs one by one in a soup ladle and carefully slide them into the hot water.
4
Let simmer at low heat for three to four minutes. Remove with a skimmer, drain and arrange on plates with vegetables. Pour a little sauce and serve sprinkled with curry.
5
The rest of the sauce extra is fine. Boiled potatoes taste good with it.