2 tablespoon(s) olive oil
2 eggs
200 g spinach
50 g water
150 g linguine, boiled
50 g heavy cream 35%
1 tablespoon(s) dill, finely chopped, to serve


1.Place a frying pan over medium heat and add 1 tablespoon olive oil. Crack the two eggs into the pan, season with salt and pepper, and fry for 1 minute.
2.Remove from the heat and set aside until needed.
3.Heat 1 tablespoon olive oil in another frying pan over medium heat.
4.Sauté the spinach for 2 minutes until wilted.
5.Season with salt and add the water, the linguine, and mix with a serving spoon.
6.Add the heavy cream, the pepper, and mix.
7.Remove the pan from the heat and place the fried eggs on top.
8.Serve with the finely chopped dill.

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