Trine Hahnemann’s Spinach & Potatoes Baked With Eggs

Spinach with potatoes and baked eggs_preview

Try this filling dish of spinach & potatoes baked with eggs for a hearty feast

Serves 4

• 2 tbsp extra virgin olive oil
• 500g potatoes, unpeeled, cut into small cubes
• 5 thyme sprigs, leaves only
• 1kg spinach
• 500g brown mushrooms, roughly choppe
• 2 garlic cloves, chopped
• 1 green chilli, chopped
• 4 eggs
• salt
• rustic bread, (e.g five-grain rye), to serve

Preheat the oven to 180°C.
2 Heat the olive oil in a large frying pan set over medium heat and fry the potatoes with the thyme and some salt for about 10 minutes. Meanwhile, rinse the spinach in cold water several times until clean, then drain, steam, and drain well.
3 Add the mushrooms, garlic and chilli to the pan with the potatoes. Sauté for 2 minutes, then remove from the heat, mix in the spinach, and divide between 4 small ovenproof dishes (or 2 larger ones).
4 Crack an egg on top of each serving (or 2 if using 2 dishes), sprinkle with salt and pepper, and bake in the oven for about 10 minutes, or until the egg white is cooked. Serve, with bread.

Recipe extracted from ‘Scandinavian Comfort Food’ by Trine Hahnemann with photography by Columbus Leth is published by Quadrille, RRP £25

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