Make fancy creamed spinach and fried eggs with Hanna

Step 1/7

• 300 g floury potatoes
• 200 g milk
• 200 g unsalted butter
• 2 pinch ground nutmeg
• 4 tbsp potato cooking water
• sea salt

• knife
• cutting board
• pot
• saucepan
• fine sieve

To make the potato foam, peel the floury potatoes, cut them into quarters, and boil them in salted water until soft, approx. 15 min. Meanwhile, in a small saucepan, heat the milk with the butter, nutmeg and a pinch of salt. Remove from heat. When the potatoes are soft, drain and reserve cooking water. Press the cooked potatoes through a fine sieve. Combine the milk mixture with the potatoes. Add the reserved potato water. Pass the mixture through a fine sieve twice. Keep warm until serving.

Step 2/7

• 400 g waxy potatoes
• sea salt
• 4 tbsp vegetable oil (for frying)

• peeler
• large bowl
• frying pan
• paper towels

To make the crispy potato topping, peel the waxy potatoes and cut them into approx. 1cm/½ inch cubes. Fill a large bowl with cold water and wash the potato cubes in it. Repeat until the water runs clear, then drain, and pat the potato cubes dry. Heat some vegetable oil in a frying pan, add the potato cubes, and fry until crispy. Add salt. Keep warm until serving.

Step 3/7

• 200 g spinach
• ½ lemon
• 100 ml chicken stock
• 100 ml heavy cream
• 100 g crème fraîche
• 2 pinch ground nutmeg
• 40 g arctic char caviar
• sea salt
• pepper
• ice cubes

• pot
• large bowl
• slotted spoon
• blender

To make the creamed spinach sauce, fill a pot with water and bring to a boil. Add salt to the boiling water. Add the spinach to the boiling water and blanch for approx. 30 sec. Remove spinach with a slotted spoon and immediately plunge into a bowl of ice water. Drain spinach, pat the spinach dry, chop roughly, and finely puree in a blender. Zest lemon. In a pot, heat the chicken stock, cream, and crème fraîche. Add the spinach purée and season with nutmeg, lemon zest, salt, and pepper. Pass the sauce through a fine sieve. Lastly, stir in the arctic char caviar. Set aside until serving.

Step 4/7

• 120 g baby spinach
• 40 g frisée lettuce
• 2 tbsp olive oil
• 4 tsp white wine vinegar
• sea salt
• pepper

• large bowl

To prepare the salad, place the baby spinach leaves on top of each other and finely julienne. Tear the frisée lettuce into small pieces and toss them with the spinach. In a large bowl, stir together the olive oil, white wine vinegar, salt, and pepper. Combine the salad with the dressing.

Step 5/7

• 8 eggs

• pot

To make the crispy eggs, first bring a pot of water to a boil. Reserve one egg for the breading mixture. Gently add the rest of the eggs to the boiling water and cook them for approx. 6 minutes. Drain and immediately rinse them with cold water. Peel the eggs.

Step 6/7

• 2 egg
• 100 g flour
• 400 g panko breadcrumbs
• sea salt
• vegetable oil (for deep frying)

• pot
• 3 large bowls
• wooden spoon

Set up the breading station: Add the reserved egg to a large bowl and beat it. Add salt. Add the flour to a second bowl. Add the panko breadcrumbs to a third bowl. Gently roll a boiled egg in flour until coated. Next, coat it in the beaten egg, and lastly, in the panko breadcrumbs. Repeat process for each egg. Add approx. a thumb’s width of vegetable oil for deep frying to the pot and heat it for approx. 2 - 4 min. To check the temperature, dip the tip of a wooden cooking spoon into the oil, if small bubbles rise up around it, the oil is ready. Add the breaded eggs to the pot and fry them for approx. 2 min. until crispy.

Step 7/7

• funnel
• whipping siphon
• cream charger

Before plating, set up the whipping siphon for the potato foam. Using a funnel, fill the mixture into whipping siphon. Close the whipping siphon firmly, then fill with the cream charger and shake vigorously. Pipe a layer of foam into the bowl. Scatter some salad on top of the foam. Place the egg on top, scatter the crispy potato cubes around the foam and lastly, add a little of the creamed spinach sauce. Enjoy!

Enjoy your meal!