Eggs With Potatoes and Spinach, "oeufs Vert Pre"

Name: Eggs With Potatoes and Spinach, "oeufs Vert Pre"
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: 5 serving(s)
Ingredients: 5 eggs; 5 baking potatoes; 3 bunches fresh spinach; 4 tablespoons butter; 1 tablespoon cream; 1/2 cup grated parmesan cheese (or Swiss); 1 teaspoon salt; 1/2 teaspoon pepper

Submitted by JC in Texas

"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."

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Ready In:: 2hrs
Ingredients:: 8
Serves:: 5

ingredients

5 eggs
5 baking potatoes
3 bunches fresh spinach
4 tablespoons butter
1 tablespoon cream
¹⁄₂ cup grated parmesan cheese (or Swiss)
1 teaspoon salt
¹⁄₂ teaspoon pepper

directions

Bake the potatoes ahead of time, 45 to 60 minutes.
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.
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.
This dish makes a complete meal.