Potato, Spinach and Eggs

It’s a typical Friday at the office. Everyone is overworked, tired and anticipating the weekend. Your concentration is gone and you just wanna go home already! Well instead of waiting impatiently to get home, why don’t you just bring a little of home with you to the office. There is nothing better than a bento box filled potatoes, creamed spinach and scramble eggs! The simplicity of the dish just constantly reminds me of home, I have no idea why.

Make sure that you have access to a microwave at work.

Time: 15 minutes

Ingredients for 1 portion:

  • 250 gr potato
  • 150 gr spinach
  • 2 tbsp milk (if you are vegan just substitute with soy cream)
  • 2 eggs (if you are vegan just substitute with tofu)
  • 1 tbsp roasted onions
  • 1 tsp butter/margarine
  • Salt and pepper to taste
  • Nutmeg to taste

Utensils:

  • 2 cooking pots
  • 1 frying pan
  • Peeler
  • Blender

ToDo:

Peel the potatoes and cut them into whatever shape you want, e.g. 1 cm thin slices, cubes, wedges, etc., and boil them with water and a little salt until they are done. In an extra pot boil the spinach and blend it well. Then add the milk/soy cream and stir well. Add salt, pepper and nutmeg to taste. Be careful not to use too much nutmeg, a little pinch should suffice. In a frying pan heat up the butter and add the eggs with the roasted onions and stir constantly in order to get scramble eggs. Add salt and pepper to taste. If you are substituting the eggs with tofu then heat up the frying pan with sunflower oil and place your tofu slices in the pan and fry each side at a high heat ¬†for at least 5 minutes. After you’ve turned every slice, quickly add 1 tbsp of soy sauce, 1 tbsp of honey and salt and pepper to taste. Once all three components are done add them to your bento box and you are done. Lecker smacker!

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