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Puschel sits on the left at the kitchen table and tastes cooked spinach from his little tasting saucer. Flauschi sits on the right with a napkin; fridge, oven and sink stay in their master positions.

Wuselig Recipes · Recipe 62

Vegetarian

Puschel’s Spinach with Potatoes and Fried Egg

Tender boiled potatoes, mild creamy spinach and a thoroughly cooked fried egg – with simple steps and Puschel’s green tasting beard.

The little story

Just one more tiny spoonful

Puschel and Flauschi sat at their little kitchen table. An adult had cooked the potatoes until tender and prepared the spinach. While the fried eggs became firm in the pan, Puschel was allowed to try a small portion of spinach. His tasting saucer had already cooled enough to eat.

Puschel„Just one tiny spoonful. I am checking whether spinach really tastes green.“
Flauschi„Tastes green? I look forward to your report.“

Puschel took his first spoonful. He nodded. Then he took a second. Flauschi set out two napkins. When she looked back, the third spoonful was already on its way.

Puschel„The first was for checking. The second was for comparing. And the third … just to be sure.“
Flauschi„You are a very thorough spinach checker today.“

The adult added a little more cooked spinach to Puschel’s tasting saucer and checked its temperature. Puschel waited briefly, then carried on tasting. A green dab landed beside his mouth. Soon his chin had little spinach marks too.

Puschel„I think the spinach is getting smaller. Strange.“
Flauschi„Your saucer is getting emptier. And your face is getting greener.“

Puschel stopped his spoon. Flauschi looked at his chin and started laughing. A little spinach beard now covered the fur around his mouth. Luckily, his black nose was still clean.

Puschel„That is not a beard. It is … spinach for later!“
Flauschi„Then later is wearing a green beard today.“
Puschel has green spinach marks around his mouth and chin and holds his spoon sheepishly. Flauschi laughs; both sit on the same two kitchen chairs.
The spinach beard gives away how often Puschel has been tasting.

Puschel laughed too and put down his spoon. Flauschi handed him a napkin. He wiped his mouth and chin until his pale blue cheeks were clean again. Luckily, there was still spinach for everyone in the serving bowl.

Puschel„I will stop checking now. Otherwise the potatoes will have to eat alone.“
Flauschi„Good idea. I would like some spinach on my plate too.“

The adult brought the thoroughly cooked fried eggs to the table. Each small plate received potatoes, spinach and an egg. This time Puschel picked up his fork and pushed a potato chunk through the spinach.

Puschel„Green tastes even better like this. With potato and egg!“

Flauschi nodded and tried some too. Together they enjoyed their warm meal. The napkin stayed beside Puschel’s plate – just in case the spinach beard wanted to come back.

Puschel and Flauschi sit at the unchanged kitchen table with spinach, potatoes and one fried egg each. Puschel’s face is clean again.
Now the spinach goes on the plates instead of Puschel’s chin.

Preparation: about 15 minutes · Cooking: about 25 minutes · Total: about 40 minutes. Prepare the spinach and eggs while the potatoes cook. Times are estimates; follow the spinach packaging and check that the food is cooked through.

For 4 small portions or 2 large main portions

How to make it

In a few words: Boil peeled potato chunks until tender. Heat frozen spinach thoroughly with onion and milk. Fry the eggs over low to medium heat until both whites and yolks are firm, then serve together.

Ingredients

  • 600 g waxy or all-purpose potatoes
  • 450 g unseasoned chopped frozen spinach, without cream sauce
  • 1 small onion, about 60 g
  • 100 ml milk
  • 4 medium eggs
  • 2 tbsp rapeseed oil: 1 tbsp for spinach and 1 tbsp for eggs
  • A little salt and, if wanted, a little pepper
  • 3 tbsp water for the spinach; more if needed
  • Optional: 1 tbsp washed, finely chopped parsley for the potatoes

Method

  1. Wash hands. Set out a potato saucepan with a lid, colander, second saucepan with a lid, a roughly 28 cm non-stick frying pan with a matching lid, small bowl and spatula. Adults handle knives, cooker, hot cookware and draining.
  2. Wash the potatoes. An adult peels them, cuts away small green patches and sprouts generously, and cuts them into roughly 3 cm chunks. Do not use very green or heavily sprouted potatoes. Peel and finely dice the onion.
  3. Put potatoes in the saucepan, cover just with cold water and add a little salt. Bring to the boil, then simmer gently with the lid slightly open for about 15–20 minutes. A knife should slide easily into a thick chunk. Cook longer if needed.
  4. Meanwhile, warm 1 tbsp oil in the second saucepan over medium heat. Cook the onion gently for about 3 minutes until soft and slightly translucent, without letting it brown.
  5. Add frozen spinach, milk and 3 tbsp water. Cover and thaw and heat over low to medium heat. Stir often and break up frozen pieces with the cooking spoon. Allow roughly 10–15 minutes depending on the frozen block; follow the packaging first. Add water a spoonful at a time if needed.
  6. Once no frozen pieces remain, heat the spinach thoroughly while stirring: it should be hot throughout and bubble evenly for a short time. For safe heating, reach at least 70 °C for 2 minutes in all parts; check with a food thermometer if unsure. Season with a little salt and optional pepper. Stir briefly without a lid if it is still very watery.
  7. An adult checks every tasting portion is cool enough to eat. For tasting, put only a little fully cooked spinach in a separate saucer and let it cool. Do not put a used tasting spoon back in the saucepan. Serve the remaining spinach promptly rather than keeping it warm for a long time.
  8. Carefully drain the cooked potatoes. Leave briefly in the saucepan without a lid so excess water evaporates. Add optional parsley.
  9. Towards the end of the potato cooking time, warm 1 tbsp oil in the frying pan over medium heat. Crack each egg into the small bowl separately and gently slide it into the pan. Clean hands and used utensils after handling raw egg. Reduce the heat a little and fry with the lid on for about 5–8 minutes.
  10. Lift the lid carefully. Both whites and yolks must be completely firm; the bottoms should not burn. If the yolks are still soft, cook covered for longer over low heat, or carefully turn the eggs and finish cooking the other side. Eggs also need at least 70 °C for 2 minutes in all parts. Time alone does not show that they are cooked through.
  11. Divide spinach and potatoes between four small plates and add one fried egg to each. For two large portions, give each person two eggs. An adult checks the eating temperature. Eat together promptly.

Simple planning and handling leftovers

Unseasoned frozen spinach is the simple base here; ready-made creamed spinach has different ingredients and does not need the extra milk in this recipe. Eat spinach freshly cooked where possible and do not keep it warm for a long time. Adults cool leftovers quickly in a shallow container and refrigerate covered; reheat thoroughly no more than once, by the next day. Do not plan reheated spinach dishes for small children. Fry the eggs fresh for these family portions. Vegetarian; not vegan because of egg and milk.