This is a colourful and wholly nutritious main course and the perfect start to your day. The potatoes make it good and hearty. Add whatever farmhouse cheese takes your fancy and you will soon realise just how tasty and benficial eggs can be as part of a regular diet.
Four large potatoes, peeled and cut into three cm cubes
½ tablesp. oil
Knob of butter
One onion, thinly sliced
Salt and freshly ground black pepper
250g spinach, washed, dried and chopped
Twelve cherry tomatoes, cut in half
Four large eggs
100-150g soft cheese
Place the potatoes in a saucepan with salted water and bring to the boil. Reduce to simmer and cook until tender. This will take about six minutes. Drain. Meanwhile, heat a large frying pan. Add the oil and butter. When the butter has melted add in the onion and fry until softened, about eight minutes. Add the potatoes, season and cook until golden. Fold in the spinach and cook until wilted. Toss the tomatoes on top. Remove from the heat and make four dips in the potato mixture. Crack an egg into each dip. Breakup the cheese and dot it around the eggs. Cover and return to a medium heat. Cook until the eggs are done to your liking, about six minutes.