Eggs – Spinach Twirls & Roots


2 people| 20 min.

What you need

  • 2 bounces fresh spinach leaves
  • 1/2 small swede
  • 1 big patatoe
  • 4 eggs
  • mint
  • chilly
  • pepper
  • olive oil
  • garlic



Boil the vegetables in different pots.

Start with patatoes, cut in 4 – boil in salty water for 16 min.

Dice the swede and – boil in salty water and mint for 12 min.

Separate and wash the spinach leaves – boil in salty water for 8-10 min.

Add eggs to boiling water – boil for 4 – 12 min. Recommended – 5 min.

TO SERVE: Serve the Roots diced and sprinkle with salt, pepper and fresh mint.

Sautè the spinach leaves in a pan with oil, garlic and chilly for 5 min.

Once your spinach is finished cooking, insert a fork into the pan and twirl up as large a serving as won’t fall off, then gently place them on the plate in loose nests.

Finish your plate composition adding the eggs and some bread.


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