Eggs With Potatoes and Spinach, oeufs Vert Pre |
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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 5 |
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This recipe, and a few to follow, comes from a recipe book found in an old book bin. California Wine Country Cooking, Volume II is by Yvonne Boulleray. It is a compilation of recipes by her family and friends in France. Ingredients:
5 eggs |
5 baking potatoes |
3 bunches fresh spinach |
4 tablespoons butter |
1 tablespoon cream |
1/2 cup grated parmesan cheese (or swiss) |
1 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. Bake the potatoes ahead of time, 45 to 60 minutes.
2. About 15 minutes before they are done, cook the spinach in boiling salted water for 5 minutes. Drain spinach, pressing down with a spoon to extract most of the liquid. Chop spinach coarsley and finish cooking in butter over high heat (about 5 minutes), stirring constantly. Season with salt and pepper. Add 1 teaspoon cream.
3. Cut the top off the baked potatoes lengthwise and remove enough of the insides to make a hole large enough to contain 1 egg. Spread the spinach in a buttered dish. On top place the potatoes, each containing a raw egg. Dot with butter, season with salt and pepper, sprinkle with grated cheese, and broil potatoes 5 minutes or until the eggs are cooked.
4. This dish makes a complete meal.
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