Recipe By : Joyce Rosencrans, food editor of The Cincinnati Post
Serving Size : 2 Preparation Time :0:00
Categories : Potatoes Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 oz Small new potatoes --
- tender-skinned
Boiling water -- to cover
2 ts Mayonnaise or slaw dressing
3 Handfuls fresh spinach --
- up to 4, stems removed,
- coarsely torn
4 Green onions with tops --
- sliced
4 Eggs
2 ts Dijonnaise -- up to 3 ts, 1:2
- mayonnaise to Dijon mustard
Salt -- to taste
6 oz Monterey Jack cheese --
- shredded
Boil potatoes until tender. Rinse saucepan and return to moderate
heat; add 2 ts mayonnaise or bottled slaw dressing to melt in pan.
Meanwhile, rinse spinach and tear each leaf into 3 or 4 pieces.
With a bit of water clinging to the spinach leaves, add to mayonnaise
in saucepan. Cook uncovered, along with the green onions, until
barely wilted. Stir often. Break the eggs over the spinach-onion
mixture and stir slightly to scramble as the eggs set.
To serve, use a fork to break open each hot potato and mash to form a
solid 'bed' on each plate. Salt potato layer lightly and dot with
Dijonnaise; spread to distribute evenly. Sprinkle with a little
shredded Monterey Jack. Top with scrambled spinach-egg-onion mixture
in an even layer. Salt lightly, if desired. Sprinkle remaining
shredded cheese on top. Serve hot.
Posted by: Christie Aspegren, Sep 1993 Round Robin
