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Recipe of: © Monsieur Cuisine

Creamed spinach with scrambled eggs and potatoes

MC connect
4 portions
Easy
Ready in: 0:54 h
Preparation time: 25 min.
Created on: 06.11.2018
  • 1 kg waxy potatoes
  • 2 tsp salt
  • 3 shallots (70 g)
  • 2 tbsp butter
  • 800 g spinach (frozen)
  • 150 ml cream (min. 30% fat)
  • ¼ tsp + 2 big pinches of pepper
  • 3 big pinches of nutmeg
  • 6 eggs (large)
  • 4 tbsp milk (UHT, 1.5% fat)
  • 1 glug of mineral water

PLUS:

  • butter for frying

Nutrients

Per portion:

  • calorific value
    1968 kj / 470 kcal
  • protein: 21 g
  • carbohydrates: 42 g
  • fat: 24 g
Instruction
Preparation time
25 min.
Ready in
0:54 h
  1. Wash and peel the potatoes, cut them into halves or quarters, depending on their size, then place them in the deep steamer basket and sprinkle 1 teaspoon of salt over the top. Put 1 litre of water into the blender jug, insert the deep steamer basket, put on the lid and cook the potatoes with the steamer button.
  2. Meanwhile, cook the frozen spinach in a pan on the stove, following the packet instructions.
  3. Remove the deep steamer basket and set it to one side, with the lid still on. Empty out and dry the blender jug.
  4. Peel and halve the shallots and, with the measuring beaker in place, chop them for 8 seconds/speed setting 6.
  5. Use the spatula to scrape the chopped shallots down the inside of the blender jug, then add the butter and, the measuring beaker not inserted, melt it for 1 minute/speed setting 2/60 °C.
  6. The measuring beaker not inserted, sauté the shallots with the roast button/4 minutes/110 °C.
  7. Add the spinach to the shallots in the blender jug, pour in the cream and, the measuring beaker not inserted, simmer for 4 minutes/speed setting 1/100 °C.
  8. Then, with the measuring beaker in place, chop for 10 seconds/speed setting 6.
  9. Add ½ teaspoon salt, ¼ teaspoon pepper and 1 big pinch of nutmeg and, with the measuring beaker in place, process for another 30 seconds/speed setting 4.
  10. Remove the spinach, season it to taste once more if necessary, then keep it warm and clean out the blender jug thoroughly.
  11. To make the scrambled eggs, put the eggs, the milk and a glug of mineral water into the blender jug and, with the measuring beaker in place, beat for 10 seconds/speed setting 2.
  12. Season with ½ teaspoon salt, 2 big pinches of pepper and 2 big pinches of nutmeg, and, with the measuring beaker in place, process for another 30 seconds/speed setting 4.
  13. Melt the butter in a coated pan over a medium heat, then pour in the egg mixture. Turn up the heat and stir the mixture gently until the eggs begin to set but are still creamy.
  14. Serve the scrambled eggs with the potatoes and spinach.

Finished!

Bon appétit with Monsieur Cuisine

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