Strammer Max with spinach (Johann Lafer)

Name: Strammer Max with spinach (Johann Lafer)
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 200 g young leaf spinach; 3 Shallots; 2 Garlic cloves; 30 g + 1 tablespoon butter; 7-10 Tbsp grated rind of 1 untreated lemon; 5 TABLESPOONS Poultry stock (glass); 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 7-10 Tbsp grated nutmeg; 4 discs Mixed rye bread; 3 TABLESPOONS Olive oil; 8 Eggs (size M); 7-10 Tbsp Lemon wedges; 7-10 Tbsp Grease

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

200 g young leaf spinach
3 Shallots
2 Garlic cloves
30 g + 1 tablespoon butter
7-10 Tbsp grated rind of 1 untreated lemon
5 TABLESPOONS Poultry stock (glass)
7-10 Tbsp Salt
7-10 Tbsp black pepper
7-10 Tbsp grated nutmeg
4 discs Mixed rye bread
3 TABLESPOONS Olive oil
8 Eggs (size M)
7-10 Tbsp Lemon wedges
7-10 Tbsp Grease

Directions

1
Wash, clean and drain the spinach well. Peel shallots and garlic and dice finely. Heat 30 g butter in a pan. Sauté shallots, garlic and lemon peel in it.
2
Add the stock and season with salt, pepper and nutmeg. Add the spinach and let it collapse for 1-2 minutes. Drizzle slices of bread with oil. Roast them on each side in a large hot pan and take them out.
3
Grease dessert rings (approx. 8 cm Ø). Melt 1/2 tablespoon of butter in 2 pans over a mild heat. Insert the rings. Beat the eggs one by one and let them slide into one ring each. Slowly fry the fried eggs over medium heat.
4
Season with salt and pepper. Halve the slices of bread and spread the spinach on top. Loosen the fried eggs at the edge of the rings with a knife. Remove the eggs and spread them on the breads, serve immediately. Garnish with lemon wedges.
5
It goes well with mustard.