1. Melt butter in a large pot. Remove from heat. 2. Stir in flour one tablespoon at a time until a thick paste forms. 3. Over medium high heat whisk in small batches of milk until you have a creamy bechamel sauce. Remove from heat. 4. In a seperate pot, steam the spinach. 5. Drain spinach and add to bechamel. 6. Puree with immersion blender. 7. Stir in salt, pepper, and nutmeg. Keep warm. 8. Prepare potatoes and eggs. 9. Stir sour cream into spinach and bring to serving temperature. 10. Divide potatoes onto 4 plates, topping each serving with spinach and a fried egg. ---------------------------------------------------------------------------
Nutrition
Ingredients
