8 YEARS OLD
POTATOES WITH CREAMED
SPINACH AND FRIED EGGS
2 pounds new potatoes
2 boxes, or 17 ounces, chopped spinach, frozen
Salt and pepper, to taste
Pinch of nutmeg
2 tablespoons heavy cream
2 tablespoons butter
1 tablespoon parsley, finely chopped
4 eggs, preferably organic
In a large pot of salted water, cook potatoes
until tender, about 20 to 30 minutes.
Meanwhile, simmer spinach in a medium-size
saucepan over medium-high heat.
Season with salt, pepper, nutmeg and 1
tablespoon heavy cream; keep warm.
Drain potatoes; peel and cut into quarters.
Over low heat and in a separate saucepan,
slowly melt 1 tablespoon butter.
Add the potatoes and cook until golden brown;
sprinkle with the parsley; keep warm.
Melt the remaining tablespoon of butter in a
medium-size saucepan over low heat.
Gently crack each egg in pan and cook slowly
until the whites are just about set and the
yolks still runny.
Serve immediately and add the rest of the
cream on top.
SWEET PAUL . SPRING 2011 | 73