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Ingredients (2 servings)
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450 g Cremespinat
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250 g Frankfurter
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1 Packung Bio-Eier
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200 g Hausbrot
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Salz, Pfeffer, Öl
Preparation
- Slowly heat the creamed spinach in a pot over medium heat, stirring occasionally, and season to taste with salt and pepper.
- Heat a second pot of water, add the Frankfurter sausages, and let them steep in the hot, non-boiling water for about 8 minutes.
- Heat some oil in a pan, crack 2 to 4 eggs from the pack, and fry them sunny-side up until the egg whites are set. Season with salt and pepper.
- Arrange the hot creamed spinach with the fried eggs and Frankfurter sausages on plates and serve with the fresh bread.
