Spinach mash with egg

Spinach mash with egg

Total: 45 Min. | Active: 45 Min.
vegetarian, gluten-free
Nutritional value / person: 407 kcal
, Fat: 17 g
, Carbohydrate: 36 g
, Protein: 22 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


150 g beluga lentils (beluga)
water, boiling
2 tbsp balsamic vinegar
¼ tsp salt

Spinach mash

600 g mealy potatoes, cut into pieces
1 garlic clove, cut in half
salted water, boiling
1 ½ dl milk
100 g baby spinach
2 tbsp olive oil
¼ tsp salt
a little pepper

Poached eggs

1 ½ litres water
1 dl white wine vinegar
4 fresh eggs
100 g sour single cream
a little sea salt
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How it's done

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Cook the lentils in boiling water for approx. 20 mins. until soft, drain and return to the pan, add the balsamic, season with salt. Cover the lentils and set aside.

Spinach mash

Cook the potatoes and garlic (uncovered) in boiling salted water for approx. 20 mins. until soft. Drain the water, allow the residual moisture to evaporate by swirling the pan on the switched-off hob. Warm the milk, add the spinach and oil, puree until smooth. Press the potatoes through a food mill or mash them with a potato masher. Gradually add the spinach milk to the hot potatoes, stirring with a wooden spoon. Season the spinach mash.

Poached eggs

Bring the water and vinegar to the boil, reduce the heat. Crack the eggs one at a time and carefully slide into the simmering water, poach for approx. 4 mins. Remove and drain. Plate up the spinach mash, lentils and eggs, season with salt. Serve with sour single cream.

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