Eggs with Mashed Potatoes and Spinach

Ingredients

• Potato1 medium (180 g)
• Butter1/3 tablespoon (10 g)
• Milk2 tablespoon (30 ml)
• Egg2 count (110 g)
• Spinach4.5 leaf (45 g)
• Garlic1/2 clove (2 g)
• Nutmeg1 pinch (1 g)
• Olive Oil2 teaspoon (7 ml)

Instructions

1. 1

   Step 1

   Place a pot filled with water over high heat. While boiling, peel and dice the potato.

2. 2

   Step 2

   Once the water is boiling, add the potatoes. Let boil for 12 minutes. Remove, drain and set aside.

3. 3

   Step 3

   At the same time, chop the garlic, wash and dry the spinach leaves very well.

4. 4

   Step 4

   Heat a pan over medium heat and once heated, add half of the olive oil.

5. 5

   Step 5

   Add the spinach and garlic and stir-fry for 2-3 minutes, season with nutmeg and salt and pepper to taste.

6. 6

   Step 6

   Heat the remaining oil in a pan and once heated, crack the eggs and season with salt and pepper.

7. 7

   Step 7

   Cook until the egg whites set and remove.

8. 8

   Step 8

   Once the potatoes are done, mix with the milk and butter. Mash until creamy. Season with salt and pepper.

9. 9

   Step 9

   Serve the eggs with the mashed potatoes and spinach on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Eggs with Mashed Potatoes and Spinach can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.