For the nettle spinach, pour boiling water over the nettles so that the leaves no longer burn. Dice the onion and sauté in the melted butter until translucent.
Finely chop the nettles and add to the onion. Add salt and pepper and sauté for about 10 minutes, stirring constantly.
Puree the nettles together with the whipped cream and serve with fried potatoes and fried egg.
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