Ingredients
-
4
-
1
-
1
-
1
-
2
-
-
3
-
2
-
-
2
-
1
-
2
Steps
|
1
Done
|
Heat a saucepan over medium heat, add water in it and bring it to a boil. |
|
2
Done
|
Add the baby spinach and cook until it reduces. |
|
3
Done
|
Heat the vegetable oil in another saucepan over medium heat and add the garlic. |
|
4
Done
|
Add the spring onion, bay leaves, and carrot. |
|
5
Done
|
Pour the stock and add the diced potato. Bring it to a boil, and add a pinch of salt. |
|
6
Done
|
Reduce the heat, put a lid and let it simmer for 20 minutes. |
|
7
Done
|
Add the spinach and cook it for 1 more minute. |
|
8
Done
|
Heat a skillet over medium heat, add butter in it and melt it. Use a 2 inch (5 cm) diameter cooking ring and remove the middle of the bread. Add them in the skillet. |
|
9
Done
|
Crack the eggs in a small bowl and pour them in the bread hole you’ve just made. |
|
10
Done
|
Cover the skillet with a lid and let it cook for 5-10 minutes, depending on your preferences. |
|
11
Done
|
Serve the soup with the egg in a hole next to it! |
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