Recipe - New Potatoes With Greengold Topping

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

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 spinachonion 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 spinacheggonion 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 skimmilk 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini