Breakfast for Dinner is one of our favorite meals! Layers of delicious ingredients that you would enjoy for ANY meal of the day make this dish universal. It can also be made with sweet potatoes, butternut squash or any other roasting vegetable you have on hand. This recipe calls for Fleur de sel, a French finishing salt. Translated it means “flower of salt”. These light flakes of sea salt dissolve instantly when sprinkled on food. Their delicate flavor and a high concentration of minerals make it great for finishing both savory and sweet dishes. It’s best if you can find a brand that is harvested in the old method of allowing wind and sun to evaporate sea water, leaving the delicate crystals behind. We use Le Saunier de Camargue.
Serves 2
Prep Time: 15 min
Cook Time: 45
HINT: Use kitchen scissors to cut your chives.
1 ½ pounds fingerling potatoes, cut into ¼ inch coins
3 tablespoons extra virgin olive oil
1 ½ teaspoons sea salt
¼ cup shallots or yellow onions, finely diced
6 cups tightly packed fresh baby spinach
2 tablespoons unsalted butter
2-4 eggs, fried
Fleur de sel for sprinkling or coarse sea salt
¼ cup goat cheese, crumbled
¼ cup fresh chives sliced into 1/4 inch pieces
- Preheat oven to 425ºF
- In a large bowl, toss the sliced potatoes with 2 tablespoons of the olive oil and 1 ¼ teaspoon of salt.
- On a parchment paper lined sheet pan, roast the potatoes in the oven for 30-35 minutes until they are browned and crisp but not dry. Set aside.
- Just before the potatoes are done, in a large frying pan, over medium-high heat, add the remaining 1 tablespoon of olive oil and sauté the shallots or onions until they are soft and translucent; about 5 minutes. Do not burn.
- Add the spinach, and the remaining ¼ teaspoon of salt and sauté until wilted; about 2-3 minutes.
- Stir in the potatoes and turn off the heat.
- Time to fry the eggs. You can either work in batches or use a large frying pan. In a sauté pan, over high heat, heat 2 tablespoons of butter. When the butter stops foaming, crack the eggs into a bowl and gently slide them into the buttered pan one at a time
(If you break a yolk, discard the egg and try again). Reduce the heat to medium and cook until the whites are set, but the yolks are still runny; about 2-3 minutes. Do not flip. - Mound the potato and spinach mixture into bowls and top with fried eggs.
- Sprinkle each serving with Fleur de sel (or other sea salt) and top with the crumbled goat cheese and chives.
SERVING: Serve immediately.
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