Puree, eggs in the eye and something better instead of spinach

Are you in the mood for an experiment in the kitchen? Around us in the spring there are plenty of ingredients that are cheap and that are right for us – so why not learn to use dandelion in ways other than just a salad.

The extra whiteness and camouflage of bitterness was used for a dish that actually has a legendary status: puree with spinach cream, fried eggs in the eye and fried onions. Dandelion and fried onions are a combination in the Middle East, especially in Lebanon, a popular dish called hindbeh. The trick is to caramelize the onion for a really long time and thoroughly, thus ensuring that the eater’s attention is entirely focused on its strong taste, instead of the more bitter dandelion we mix at the end. (Some people even use the sweet taste of dandelion to the extreme and add maple syrup to it. We have tried it, it is not bad at all, but we do not count much on imitation.)

In hindbeh, dandelion loses some of its bitterness when bleached, but when mixed with onion puree and cream (for us, the rule is less for butter, less is more) and hard-boiled eggs – there is no difference in the soothing pleasure, which the eater experiences simple creamy spinach – or dandelion in such company.

Since the base is a Middle Eastern recipe, we used a little cumin (not cumin), but since this is rare in Slovenian cuisines, nutmeg will also work well. This is an everyday, simple and wonderful dish for which you will not have to fly to the store for frozen spinach.

Dandelion with caramelized onions, mashed potatoes and eggs

  • for 8 good handfuls of cleaned dandelion (if larger, cut)
  • 1 kg of potatoes
  • 50 dag butter (optional more)
  • about 2 dl of milk
  • 4 medium onions
  • spoons of fat
  • 4 eggs
  • salt, a pinch of nutmeg or oriental cumin


1. Peel the potatoes, cut them into cubes and sauté them in salted water until they soften.

2. Cut four onions into thin slices, shake in a good low-fat pan and simmer over medium heat for about half an hour to caramelize and become almost sweet. Meanwhile add one deciliter of hot water if necessary.

3. Meanwhile, boil the water in a large saucepan and whiten the cleaned dandelion and cut into smaller pieces for a few minutes. Not a template to not disintegrate. Drain and set aside.

4. When the potatoes are cooked, drain them and wait for as much water to evaporate, then push to one side of the pan, add the milk to the other side (the amount also depends on the variety of potatoes) and place cut into slices. butter over potatoes. We turn it on the fire when the milk boils, we grind them all, we salt them and we leave it aside.

5. Remove half of the onion from the pan, pour the bleached dandelion into it and heat.

6. Finally, treat the eggs: kill one for each dish, add salt quickly and cover even faster. During baking, we only have a few minutes to prepare the dish: separate the potatoes, add the dandelion with the onion and the rest of the caramelized onions on top.

7. When a white skin forms on the egg yolk, divide the eggs into plates and serve immediately.

We also recommend: 3 slightly different fish recipes

Photos: Sonja Ravbar

Karina Cunder Reščič

In love with soups, banquets, beautifully laid tables, wild foods, she experiments with recipes just before the guests arrive and gives lessons to the two children on how food is one of the ways in which respect and dignity can be expressed.

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