Ingredients
| • | Eggs | 4 |
| • | Spinach | 1 bunch |
| • | Potatoes,boiled | 4 medium |
| • | Salt | to taste |
| • | Butter | 2 tablespoons |
| • | Processed cheese,grated | 1 cup |
| • | Black peppercorns | to taste |
Method
Blanch spinach leaves in boiling water. Add salt. Remove in half a minute. Drain. Cut boiled potatoes into roundels. Preheat oven to 200˚C.
Arrange the potato roundels in a layer at the base of a baking dish. Arrange spinach leaves evenly over them. Add some butter on the leaves. Sprinkle, salt, grated cheese. Break eggs over the top. Sprinkle some more salt, freshly crushed peppercorns. Cover with a lid and bake in the preheated oven at 200°C for ten minutes.
Serve hot.
Blanch spinach leaves in boiling water. Add salt. Remove in half a minute. Drain. Cut boiled potatoes into roundels. Preheat oven to 200˚C.
Arrange the potato roundels in a layer at the base of a baking dish. Arrange spinach leaves evenly over them. Add some butter on the leaves. Sprinkle, salt, grated cheese. Break eggs over the top. Sprinkle some more salt, freshly crushed peppercorns. Cover with a lid and bake in the preheated oven at 200°C for ten minutes.
Serve hot.
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