2 people| 20 min.
What you need
- 2 bounces fresh spinach leaves
- 1/2 small swede
- 1 big patatoe
- 4 eggs
- olive oil
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.