Poached eggs on spinach and carrot vegetables
- 750 g Spinach
- 250 g Carrots
- 1 Onion
- 15 g Butter or margarine
- 1/8 l Vegetable stock (instant)
- Salt
- Pepper
- grated nutmeg
- 1 pack 'Delicacy curry sauce'
- 2 EL Crème-fraîche
- Curry
- 2 EL white wine vinegar
- 4 eggs
40 minutes
light
- 1.
- Read out the spinach, wash thoroughly and drain. Clean and wash the carrots and cut into fine strips. Peel onion and chop finely. Heat the fat in a saucepan, sauté the onions and carrots and deglaze with the stock.
- 2.
- Add the spinach, let it collapse and season with salt, pepper and a little nutmeg. Steam the vegetables for five minutes. Meanwhile, sauce powder inStir in 1/2 liter of boiling water and cook for a minute.
- 3.
- Refine with crème fraîche and season with salt and curry. Bring a liter 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.
- Let simmer for three to four minutes over low heat. Lift out with a slotted spoon, drain and serve on plates with vegetables. Pour some sauce and serve sprinkled with curry.
- 5.
- Serve the rest of the sauce. Boiled potatoes taste good with it.
1 person approx:
- 280 kcal
- 1170 kJ
- 18 g protein
- 17 g fat
- 12 g carbohydrates
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