Made This Recipe? Add Your Photo
An excellent luncheon entree that is quick and easy. Adapted from "The German Cookbook" by Mimi Sheraton and posted for ZWT6.
- Cut frankfurters or knockwursts into 1" thick slices. (If a boloney type of wurst is used, cut into 1" cubes.
- Mix wurst into prepared spinach.
- Fry eggs.
- Arrange spinach and wurst on a plate. Top each portion with 1-2 fried eggs.