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Sausage With Spinach and Fried Egg ( Wurstschusserl Mit Spinat U

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“An excellent luncheon entree that is quick and easy. Adapted from "The German Cookbook" by Mimi Sheraton and posted for ZWT6.”
READY IN:
20mins
SERVES:
2-4
YIELD:
2-4 eggs
UNITS:
US

Ingredients Nutrition

  • 4 frankfurters or 4 knockwurst, unsliced or 12 lb baloney, type wurst unsliced
  • 1 tablespoon butter
  • creamed spinach (1-2 cans)
  • 4 eggs

Directions

  1. Cut frankfurters or knockwursts into 1" thick slices. (If a boloney type of wurst is used, cut into 1" cubes.
  2. Mix wurst into prepared spinach.
  3. Fry eggs.
  4. Arrange spinach and wurst on a plate. Top each portion with 1-2 fried eggs.

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