Soft-wax eggs on spinach in cheese cream

Name: Soft-wax eggs on spinach in cheese cream
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 750 g Potatoes; 7-10 Tbsp Salt; 4 fresh eggs (Gr. M); 100 g Hard cheese (e.g. Comté; piece); 150 g Whipped cream; 1 kg leaf spinach; 1 Onion; 2 TABLESPOONS Butter; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 6 Stem(s) Chives

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

750 g Potatoes
7-10 Tbsp Salt
4 fresh eggs (Gr. M)
100 g Hard cheese (e.g. Comté; piece)
150 g Whipped cream
1 kg leaf spinach
1 Onion
2 TABLESPOONS Butter
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
6 Stem(s) Chives

Directions

1
Peel and wash the potatoes and cook in salted water for about 20 minutes. Boil eggs for about 6 minutes until soft.
2
Grate cheese. Bring the cream to the boil and melt the cheese in it for about 2⁄3 Clean spinach, wash thoroughly and drain well. Peel and chop the onion. Heat butter in a pot. Fry the onion until transparent.
3
Add the spinach and cover and allow to collapse. Add cheese cream and simmer for about 3 minutes. Season to taste with salt, pepper and nutmeg.
4
Wash the chives, shake dry and cut into small rolls. Drain eggs, quench, peel and arrange on the spinach. Sprinkle the rest of the cheese and chives on top. Add the potatoes.