The Pioneer Woman Tasty Kitchen
Profile Photo

Egg and Crispy Potato over Wilted Spinach

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

4
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

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!

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Chocolate PB Jelly Overnight Oats
Profile Photo by Show Me the Yummy in Breakfast
These Chocolate Peanut Butter Jelly Overnight Oats can be made in...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 1 Level: Easy


Zucchini and Chive Quiche
Profile Photo by Rachel Hanawalt in Breakfast
Want the secret to making a simple yet amazing zucchini quiche...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


3-Ingredient Banana Pancakes
Profile Photo by samantha Kment in Breakfast
Creamy bananas, protein rich eggs and golden milled flax seed come...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 5 Level: Easy


Ethiopia Coffee Pancakes with Blueberry Maple Syrup
Profile Photo by Derek Campanile @ Dad With A Pan in Breakfast
My sweet and savory Ethiopia Coffee Pancakes are studded with blueberry...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Intermediate