Spinach and potatoes baked with eggs

Spinach and potatoes baked with eggs

By
From
Scandinavian Comfort Food
Serves
4
Photographer
Columbus Leth

Is it late breakfast, or brunch? I love having people over for breakfast because then we hang out during the day and go for a walk afterwards. Being at friends’ houses and eating for hours is how the Danes like to do it! Serve this alongside cheese, jam and some freshly squeezed juice.

Ingredients

Quantity Ingredient
500g potatoes, unpeeled
2 tablespoons extra virgin olive oil
5 thyme sprigs, leaves only
1kg spinach
500g brown mushrooms
2 garlic cloves, chopped
1 green chilli, chopped
4 eggs
sea salt
freshly ground black pepper

To serve

Quantity Ingredient
bread, like the Five-Grain

Method

  1. Preheat the oven to 180°C.
  2. Rinse the potatoes and cut into small cubes. Heat the olive oil in a frying pan 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 well. Steam the spinach and drain well.
  3. Now roughly chop the mushrooms and add them, with the garlic and chilli, to the pan with the potatoes. Sauté for 2 minutes, then take off the heat, mix in the spinach and divide between 4 small ovenproof dishes (or use 2 larger ones). Crack an egg on top of each (or 2 if using 2 dishes), sprinkle with salt and pepper and bake in the oven for about 10 minutes or until the white of the egg is cooked. Serve right away, with bread.
Tags:
Scandinavian
Danish
Swedish
comfort food
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