Fried Eggs with New Potatoes, Bacon and Spinach |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 2 |
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Some thickly sliced tomatoes and hot corn bread would be good with this country-style dish. A great choice for dessert is rustic stewed rhubarb with dollops of sour cream. Ingredients:
12 ounces red-skinned potatoes, scrubbed, cut into 1/2-inch pieces |
6 bacon strips, chopped |
2 tablespoons white wine vinegar |
2 teaspoons minced garlic |
1 large bunch fresh spinach, stems trimmed |
2 large eggs |
Directions:
1. Steam potatoes on rack over boiling water until just tender, about 9 minutes. Meanwhile, cook bacon in heavy large skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels. Pour drippings into small bowl; reserve.
2. Heat 1 tablespoon drippings in same skillet over medium-high heat. Add potatoes and sauté until beginning to brown, about 5 minutes. Transfer to large bowl; sprinkle with 1 tablespoon vinegar, salt and pepper. Add 1 tablespoon drippings and garlic to skillet. Stir 30 seconds. Add spinach; toss until wilted, about 3 minutes. Sprinkle with 1 tablespoon vinegar, salt and pepper. Divide between 2 plates; top with potatoes. Cover loosely with foil. Add remaining drippings to skillet. Drop in eggs, cover and fry. Arrange eggs atop potatoes. Sprinkle with bacon.
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