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Ingredients (2 servings)
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300 g Fischstäbchen
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450 g Cremespinat
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1 Packung Bio-Eier
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200 g Krustenbrot
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Öl, Salz und Pfeffer
Preparation
- Place the frozen creamed spinach in a pot with a small splash of water and slowly thaw and heat over medium heat, stirring occasionally.
- Heat some oil in a large pan and fry the fish fingers until golden brown and crispy on both sides.
- Heat a little oil in a second pan, carefully crack 2 eggs from the pack into it, fry them sunny-side up, and season with salt and pepper.
- Plate the hot creamed spinach, add the crispy fish fingers and a fried egg to each plate, and serve everything together with the fresh crusty bread.
