Description
This month we are once again participating in the Improv Cooking Challenge with Kristen at Frugal Antics of a Harried Homemaker. The ingredients this month fit right in with one of our themes for the month of March: potatoes and eggs—two things we love at our house. The Husband and I can make a meal out of either ingredient and be perfectly happy.
Ingredients
- 2 cups Potatoes, Unpeeled, Sliced Thin
- ½ teaspoons Sea Salt
- 5 Tablespoons Balsamic Vinegar Or Red Wine Vinegar
- 2 Tablespoons Dijon Mustard
- ⅛ teaspoons Black Pepper
- 2 cups Raw Spinach
- 4 whole Eggs
Preparation
Place potato slices on a cookie sheet sprayed with olive oil spray. Spray a light coating on the potatoes. Sprinkle with sea salt. Bake in a 425ºF oven until golden brown and crispy (approximately 20-25 minutes).
While the potatoes are cooking, place vinegar in a bowl and heat in microwave for approximately 45 seconds. (Don’t boil vinegar). Combine mustard and hot vinegar with pepper. This mixture needs to be hot enough to wilt the spinach when it is mixed with the raw spinach. At this point you may need to place it back into the microwave for a few seconds to heat the mixture up. Don’t put it in there for too long—just a few seconds. Toss the vinegar/mustard mixture with the spinach. Divide onto 4 plates.
As the potatoes are finishing up, cook 4 eggs over easy. When the potatoes are golden brown and crispy, divide them evenly into 4 equal servings and place on the wilted spinach. Top each plate with an egg and sprinkle with salt and pepper as desired.
Serves 4. Enjoy!
