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.
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.
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.
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.
The rest of the sauce extra is fine. Boiled potatoes taste good with it.