
2 tablespoon(s) olive oil | |
2 eggs | |
salt | |
pepper | |
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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