Creamed spinach with potatoes and fried eggs (Rahmspinat)
A classic German weeknight plate: silky creamed spinach, buttery boiled potatoes and two sunny eggs to break over the top.
- 35 min total
- 25 min hands-on
- Follow-a-recipe easy
- Serves 2
- About $3.15 a serving
- 590 calories
- Vegetarian
Dolly says: Read the steps once before you start. Everything goes smoother after that.
Ingredients
For 2 servings.
- 1 lb Yukon Gold potatoes
- 1 package frozen chopped spinach, thawed
- 3 tbsp butter, divided
- 1 shallot, finely chopped
- 1 clove garlic, minced
- ¾ cup milk
- 4 large eggs
- 1 tbsp fresh parsley, chopped (optional)
From your pantry
- 1½ tsp salt, divided
- 1 tbsp all-purpose flour
- ¼ tsp black pepper
Each serving has about 590 calories, 27 g protein, 58 g carbs and 30 g fat, and costs about $3.15 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No Yukon Gold potatoes? Russet potatoes or red potatoes work.
- No butter? Ghee works.
- No milk? Half-and-half works.
- No fresh parsley? Cilantro works.
Steps
Tap an underlined word for a quick explanation.
the potatoes and any big ones. Cover with cold water in a pot, add 1 teaspoon salt and over high heat.
Peel. Peeling means removing the skin with a vegetable peeler or a small knife. It takes off tough or bitter skins, though potato and carrot skins are fine to leave on unless the recipe insists.
How you’ll know: The color underneath is even all over, with no patches of skin left behind.
Halve. Halving means cutting something into two equal pieces. Even halves cook at the same speed, so one doesn’t dry out while the other finishes.
How you’ll know: The two pieces look like mirror images of each other.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heat
over medium until a fork slides in, 15 to 18 minutes.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Medium heatTimer: 16 min
Meanwhile, squeeze the thawed spinach hard in a clean dish towel to get the water out.
2 tablespoons butter in a over medium heat. Cook the shallot and garlic until soft, about 2 minutes, then stir in the flour for 1 minute.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Medium heatTimer: 2 min
Slowly whisk in the milk and , , until thick like gravy, 2 to 3 minutes.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Medium heatTimer: 2 min 30 sec
Dolly’s tip: Add the milk a splash at a time at first. Whisking the whole time keeps it from going lumpy.Stir in the spinach, the pepper and ½ teaspoon salt and cook until hot and creamy, 3 to 4 minutes.
Medium heatTimer: 3 min 30 sec
Keep it warm on low.
Low heat
the last tablespoon of butter in a over medium heat. Crack in the eggs and cook until the whites are fully set and the yolks are still soft, 3 to 4 minutes.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium heatTimer: 4 min
Food safety: Soft yolks are a small risk. If you’re pregnant, or cooking for small children or older people, cook the eggs until the yolks are firm, or use pasteurized eggs.
the potatoes. Spoon the creamed spinach onto plates, add the potatoes and two eggs each, and sprinkle with parsley.
Drain. Draining means pouring off liquid, like tipping pasta into a colander or spooning extra fat out of the pan. Pour hot grease into a can or jar, not the sink, where it hardens and clogs the pipes.
How you’ll know: Only a few drips are left, and the food isn’t sitting in a puddle.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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