Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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