Potato Gratin, Fried Egg and Spinach

A quick brunch using leftover potato gratin topped with wilted garlic spinach and a perfectly fried egg.

Vegetarian Quick Leftovers Breakfast Potato Brunch

Estimated Nutrition

Calories

542.4

kcal / serving

542.4 kcal total

Carbs

26.5g

per serving

26.5 g total

Fat

42.1g

per serving

42.1 g total

Protein

14.8g

per serving

14.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

splash

Worcestershire Sauce

Dairy

Butter

piece

Egg

GrainsCereals

tbsp

Plain Flour

NutsSeeds

pinch

Salt

To taste

pinch

Black Pepper

Freshly ground, to taste

clove

Garlic

Finely chopped

Other

slice

Potato Gratin

Thick slice of leftover gratin or dauphinoise

Vegetables

Spinach

Just washed

Method

Melt the remaining butter, fry the egg until set, and serve on top with a splash of sauce.

Season the flour with salt and pepper and lightly dust the gratin.

Melt half the butter in a pan over medium heat and fry the gratin for 4 minutes per side until golden.

Sauté the spinach and garlic in the same pan until wilted and place over the gratin.