Sauté Potatoes with Spinach and Eggs

Oatmeal and Thyme Pancake with Spinach and Poached EggThis is a great main course. The potatoes make it good and hearty. Add whatever farmhouse cheese takes your fancy and you’ll realise just how good eggs can be.

Oatmeal and Thyme Pancake with Spinach and Poached Eggsaute potatoes

Cooking time: 45 mins

Ingredients

  • 4 large potatoes, peeled and cut into 3cm cubes
  • ½ tablesp. oil
  • Knob of butter
  • 1 onion, thinly sliced
  • Salt and freshly ground black pepper
  • 250g spinach, washed, dried and chopped
  • 12 cherry tomatoes, cut in half
  • 4 large eggs
  • 100-150g soft cheese

To Cook

Place the potatoes in a saucepan with salted water and bring to the boil. Reduce to simmer and cook until tender.  This will take about 6 minutes. Drain.

Menwhile heat a large frying pan.  Add the oil and butter.  When the butter has melted add in the onion and fry until softened, about 8 minutes. Add the potatoes, season and cook until golden.  Fold in the spinach and cook until wilted. Toss the tomatoes on top.

Remove from the heat and make 4 dips in the potato mixture.  Crack an egg into each dip. Breakup the cheese and dot it around the eggs. Cover and return to a medium heat.  Cook until the eggs are done to your liking, about 6 minutes.

Serving Suggestions

Crusty bread

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