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Eggs With Potatoes and Spinach, "oeufs Vert Pre"

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“This recipe, and a few to follow, comes from a recipe book found in an old book bin. "California Wine Country Cooking, Volume II is by Yvonne Boulleray. It is a compilation of recipes by her family and friends in France.”
READY IN:
2hrs
SERVES:
5
UNITS:
US

Ingredients Nutrition

Directions

  1. Bake the potatoes ahead of time, 45 to 60 minutes.
  2. About 15 minutes before they are done, cook the spinach in boiling salted water for 5 minutes. Drain spinach, pressing down with a spoon to extract most of the liquid. Chop spinach coarsley and finish cooking in butter over high heat (about 5 minutes), stirring constantly. Season with salt and pepper. Add 1 teaspoon cream.
  3. Cut the top off the baked potatoes lengthwise and remove enough of the insides to make a hole large enough to contain 1 egg. Spread the spinach in a buttered dish. On top place the potatoes, each containing a raw egg. Dot with butter, season with salt and pepper, sprinkle with grated cheese, and broil potatoes 5 minutes or until the eggs are cooked.
  4. This dish makes a complete meal.

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