Spinach with bacon and egg

Peel the potatoes, cut into quarters and cook for about 15 minutes until done. Boil the eggs for 7 minutes, peel them and cut into quarters. Bake the slices of bacon in a frying pan in about 2 minutes. Take them out of the pan and drain them on kitchen paper.

Cut the onion into wedges and the bell pepper into pieces. Pour the oil into the frying pan with shortening and fry the onions and peppers for 5 minutes. Add the spinach and let it thaw the dishes.

Add the rest of the spinach and also allow defrosting. Heat the spinach for another 3 minutes, keep stirring. Keep 4 slices of bacon as a garnish, crumble the rest and add it to the spinach.

Drain the potatoes and add the cooking cream. Heat the cream on low heat 1 min. Mash the potatoes and the cream with the puree rammer. Season with salt and pepper.

Garnish the spinach with the eggs and slices of bacon and serve with the puree.