Fried egg with spinach salad and light fried potatoes
- 30 ml vegetable broth
- 1 TL white wine vinegar
- Sugar
- pepper
- 250 g Potatoes
- 1 1/2 TL Oil
- 80 g Baby Spinach
- 200 g Cherry tomatoes
- 1 egg (size S)
- Salt
30 minutes
light
- 1.
- Broth, vinegar Stir and season with sugar and pepper. Peel and wash the potatoes, cut into thin slices and pat dry. Mix the potatoes with 1 teaspoon of oil, spread on a baking sheet with baking paper and bake in the preheated oven (electric stove: 175 ° C / fan oven: 150 ° C / gas: level 2) for about 20 minutes until golden yellow
- 2.
- Clean the spinach, wash and shake dry. Wash tomatoes and cut in half. Smear a small non-stick pan with 1/2 teaspoon oil, crack open the egg and carefully slide into the pan. Fry to a fried egg over medium heat. Season with salt and pepper. Take the potatoes out of the oven and season with salt. Arrange the spinach, tomatoes and vinaigrette on a plate and top with the fried egg. Add the potatoes
1 person approx:
- 330 kcal
- 1380 kJ
- 14 g protein
- 13 g fat
- 36 g carbohydrates
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