60-minute egg with spinach and potatoes
Source: https://www.gefu.com/rcp_recipe/60-minute-egg-with-spinach-and-potatoes
Ingredients
| 1.5 | Eggs | |
| 150 | g | fresh spinach |
| 0.5 | Shallots | |
| 0.5 | EL | Butter |
| 87.5 | g | Potatoes |
| Salt | ||
| Pepper | ||
| Nutmeg |
Preparation
Heat a sous vide bath to 60°C - 63°C.
Carefully crack two eggs into individual small vacuum bags, making sure not to break the yolks. Seal the bags airtight using a vacuum sealer pump, and let them cook in the sous vide bath for approximately 60 minutes. Optionally, weigh them down to ensure they are fully submerged in water.
Peel and quarter the potatoes, then cook them in salted water until tender.
Finely dice the shallots and sauté them in a wide pot with butter. Add the spinach, cover the pot with a lid, and cook until wilted for about 5 minutes. Season with salt, pepper, and nutmeg to taste.
Clean and wash the spinach, then arrange it on plates together with the potatoes. Remove the vacuum bags from the water bath, open them, carefully lift out the eggs, and place them on top of the spinach. Lightly season with salt and pepper.
Organisation
Category
Recommended kitchen tools for this recipe
