Spinach with sour cream and cașcaval, with fried eggs

Ingredients

• 1 kg spinach
• 500 ml water
• 3 tablespoons olive oil
• 1/2 bunch green garlic (30 g)
• 2 eggs
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 400 g full-fat sour cream
• 300 ml milk
• 3 tablespoons flour
• 100 g cașcaval
• 1 tablespoon sunflower oil
• 2 eggs (for frying)

Preparation

1. Take the sour cream out of the fridge 15 minutes before. 2. Wash the spinach well, chop it finely and put it in a pan with 500 ml water and 3 tablespoons olive oil. 3. Boil the spinach, stirring from time to time, until the water reduces, about 10 minutes. 4. Add the finely chopped green garlic, stir and leave on the heat for 1 minute. 5. In a bowl, whisk 2 eggs with 1/2 teaspoon salt and 1/2 teaspoon ground black pepper. Add the sour cream, milk and flour and stir well until smooth. 6. Take 2 tablespoons of the hot spinach and stir them into the bowl, then pour the mixture over the spinach. 7. Stir constantly, on low heat, until it thickens like a custard, about 5 minutes. 8. Add the grated cașcaval and a little salt, if needed. 9. Stir and leave on the heat for 1 more minute. 10. In another pan, heat 1 tablespoon sunflower oil and fry 2 eggs sunny side up, about 4 minutes, until the whites set. 11. Serve the spinach with grated cașcaval on top and the fried eggs alongside.