New Potatoes With Green/Gold Topping

* Exported from MasterCook *

NEW POTATOES WITH GREEN/GOLD TOPPING

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Potatoes Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces New potatoes; (small -- tender-skinned)
Boiling water to cover
2 teaspoons Mayonnaise or slaw dressing
3 Or 4 handfuls of fresh -- spinach leaves; coar
stems removed
4 Green onions -- sliced
with tops
4 Eggs
2 teaspoons To 3 ts Dijonnaise -- (or 1 part
mayo mixed with 2 parts -- Dijon mustard)
Salt to taste
6 ounces Monterey Jack cheese -- shredded

Boil potatoes until tender. Rinse saucepan and return to moderate heat; add 2
teaspoons mayonnaise or bottled slaw dressing to melt in pan. Meanwhile, rinse
spinach and tear each leaf into three or four pieces.
With a bit of water clinging to the spinach leaves, add to mayo in saucepan.
Cook uncovered, along with the green onions, until barely wilted. Stir often.
Break the eggs over the spinach-onion mixture and stir slightly to scramble as
the eggs set.

To serve, use a fork to break open each hot potato and mash to form a solid
'bed' on each plate. Salt potato layer lightly and dot with Dijonnaise;
spread to distribute evenly. Sprinkle with a little shredded Monterey Jack.
Top with scrambled spinach-egg-onion mixture in an even layer. Salt lightly,
if desired.
Sprinkle remaining shredded cheese on top. Serve hot.

NUTRITION ANALYSIS: 1 serving has 638 calories, 31.4 g fat, 508 mg
cholesterol. To reduce fat and cholesterol, use egg substitute instead of
whole eggs; buy a skim-milk mozzarella instead of Monterey Jack cheese, and
use less in the topping. If sodium is a concern, this is still tasty without
any table salt.

By Joyce Rosencrans, food editor of The Cincinnati Post. Christie Aspegren,
September 93 Round Robin.

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