Ingredients (2 portions): 3 Handfuls of Spinach 1 Clove of Garlic 2 Eggs Optional: Fresh Parsley Leaves Corn
1 Chicken Stock cube 500 ml Water 1 tbsp Butter
Instructions: 1. Chop the garlic and add the butter and spinach together with the garlic to a medium pan and fry the garlic and spinach until it’s nice and soft. 2. Add the chicken stock and blend with high a speed blender. 3. Let it simmer for 1-2 minutes, then crack 2 eggs and stir gently until the eggs are cooked. 4. Add some salt and pepper if desired. 5. Transfer to a serving bowl and top with the crispy corn and fresh parsley, enjoy!
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.