Potato Pancakes with mustard eggs and spinach salad
Crispy potato pancakes, combined with spicy mustard eggs and a fresh spinach salad, come together to create a rustic dish full of flavor and balance.
Ingredients
For 3 people:
2 packs of Pahmeyer potato pancakes (300 g each)
6 organic eggs, size M
1 onion
25 g butter
25 g wheat flour
150 ml vegetable stock
200 ml milk, 3.5%
2 level tablespoons mustard
2 tbsp chopped parsley
a little salt, pepper, sugar
250 g fresh baby spinach
10 g pine nuts
Dressing:
4 tbsp olive oil
2 tbsp balsamic vinegar, bianco
5 tbsp orange juice
1 tsp agave syrup
a little salt and pepper
Preparation
- Clean, wash and spin dry the baby spinach.
- Toast the pine nuts in a non-stick pan without oil.
- For the dressing, whisk all the ingredients together well, season and taste.
- Sauté the onion in butter in a pan over a medium heat, briefly sauté with the flour, pour in the vegetable stock and milk and bring to the boil while stirring.
- Stir in the mustard and parsley, season and taste.
- Place the eggs in boiling water and cook for approx. 8 minutes until soft. Rinse, peel and cut in half.
- Prepare the Pahmeyer potato pancakes according to the packet instructions.
- Arrange the potato pancakes on plates, place the egg halves on top, pour over the sauce and serve with the salad.
