| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Potatoes, Main dish |
2 |
Servings |
INGREDIENTS
| 8 |
oz |
New potatoes; (small, tender-skinned) Boiling water to cover |
| 2 |
ts |
Mayonnaise or slaw dressing |
| 3 |
|
Or 4 handfuls of fresh spinach leaves; coarse stems removed |
| 4 |
|
Green onions; sliced with tops |
| 4 |
|
Eggs |
| 2 |
ts |
To 3 ts Dijonnaise, (or 1 part mayo mixed with 2 parts Dijon mustard) |
|
|
Salt to taste |
| 6 |
oz |
Monterey Jack cheese; shredded |
INSTRUCTIONS
Boil potatoes until tender. Rinse saucepan and return to moderate heat;
add 2 teaspoons mayonnaise or bottled slaw dressing to melt in pan.
Meanwhile, rinse spinach and tear each leaf into three or four pieces. With
a bit of water clinging to the spinach leaves, add to mayo 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.
NUTRITION ANALYSIS: 1 serving has 638 calories, 31.4 g fat, 508 mg
cholesterol. To reduce fat and cholesterol, use egg substitute instead of
whole eggs; buy a skim-milk mozzarella instead of Monterey Jack cheese, and
use less in the topping. If sodium is a concern, this is still tasty
without any table salt.
By Joyce Rosencrans, food editor of The Cincinnati Post. Christie Aspegren,
September 93 Round Robin.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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