© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
Swap finely chopped kale for the spinach, increase the garlic and add a minced chipotle pepper before roasting, for a more robust dish. You can also skip the poached eggs and serve these with most any meal; they're excellent as a side dish with roast chicken.
3 large red potatoes, cut in a medium dice
½ teaspoon coarsely ground black pepper
¼ teaspoon sea salt
¼ teaspoon oregano, plus more for garnish
¼ teaspoon cumin
2 garlic cloves, minced
4 tablespoons olive oil
½ pound crimini mushrooms, sliced
1 small onion, chopped small
8 cups baby spinach, chopped small
2 tablespoons chopped chives
Preheat oven to 375°F.
Bring a medium pot of salted water to a boil. Add potatoes and boil until just beginning to get tender, 7 to 10 minutes. Drain well and spread onto a baking sheet; let cool. Toss with pepper, salt, oregano, cumin, cayenne, garlic and 2 tablespoons olive oil. Add mushrooms and onions, and toss to mix. Spread on baking sheet again, and bake for 20 to 25 minutes until potatoes are crispy.
When the potatoes are almost done, remove from oven and add chopped spinach. Return to oven to continue cooking. In a large sauté pan, bring 4 inches of water and 1 tablespoon vinegar or 2 teaspoons sea salt to a low simmer. Crack one egg into a cup and gently lower the egg into the water. Repeat with remaining eggs, being careful not to crowd pan, and poach at a low simmer until just set, about 3 minutes. Remove with a slotted spoon to paper towels to drain.
To serve, divide potato and spinach mixture between four plates. Top each with a poached egg. Garnish with chives, and serve immediately.