Fried Egg with Cream Spinach

Defrost the spinach at room temperature and peel the garlic clove.

Slowly heat a tablespoon of butter in a saucepan, press in the garlic and sauté briefly. Add the spinach, cover and heat slowly, stirring occasionally.

Add the sour cream, mix well and season with a little salt, pepper and freshly grated nutmeg. Now blend thoroughly with a hand blender or in a blender. Keep warm in the covered pot.

Now wash the lettuce and drain well or spin dry. Make a marinade with vinegar and oil, salt and pepper and marinate the salad.

Now foam the remaining butter in a frying pan, break the eggs into it and fry them for about 3 – 5 minutes at moderate heat.

Arrange the fried egg with the creamed spinach and serve.

Preparation Tip:

Salt the fried egg only at the table, so that it keeps the beautiful shine.

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