Poached eggs on spinach and carrot vegetables

AUTHOR
Cassandra Brock
DIFFICULTY
easy
RATING
3 1
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 750 g Spinach
  • 250 g Carrots
  • 1 Onion
  • 15 g Butter or margarine
  • 1/8 l Vegetable broth (instant)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp grated nutmeg
  • 1 pack of "Delicious curry sauce"
  • 2 TABLESPOONS Crème-fraîche
  • 7-10 Tbsp Curry
  • 2 TABLESPOONS White wine vinegar
  • 4 Eggs

Directions

  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

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

Nutrition Facts

KCAL
280 kcal
CARBS
12 g
FATS
17 g
PROTEINS
18 g