Eggs with spinach I from Erken 1914: creamed spinach with butter, flour, and cream served on round butter-fried bread rounds with a poached egg on top and parsley sprinkled over.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 9 (falt i det fri)
The first of several spinach variants in the chapter "Warm and cold small dishes" in "Stor kokebok" (1914). Poached eggs on fried bread rounds were a popular light dish of the time.
Boil the spinach
Clean the spinach, boil it, squeeze out the water, and chop it.
Make the creamed spinach
Stir together the butter and flour, thin with the cream, and bring to a boil. Stir in the spinach and season with salt and pepper.
Fry the bread slices
Cut round slices from the white bread, remove all crust, and fry them golden in butter.
Poach the eggs
Poach the eggs in lightly salted, gently simmering water until the white is set and the yolk still soft.
Arrangement
Divide the creamed spinach over the fried bread slices, place a poached egg on each, and sprinkle over finely chopped parsley.
"1 deep plateful of cooked spinach" is estimated at about 400 g of fresh spinach (about 300 g cooked). "1 1/4 del." is interpreted as 1¼ dl of cream. "Forlorne egg" is modernized to poached eggs, "franskbrød" to white bread. The number of eggs and bread slices is set to four.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Smør
Kremfløte
Egg
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