Fried Eggs With New Potatoes Bacon And Spinach Recipes

Steps:

• In a large nonstick skillet, heat 2 tablespoons oil over medium. Add potatoes; season with salt and pepper. Cook, tossing occasionally, until potatoes are tender and browned, 12 to 14 minutes.
• Meanwhile, in a large bowl, combine remaining 2 tablespoons oil with vinegar, mustard, and shallot; season with salt and pepper, and whisk to combine. Add spinach and Parmesan (do not toss); set aside.
• When potatoes are done cooking, immediately transfer to bowl with spinach and dressing (reserve skillet). Toss salad until spinach is slightly wilted, and divide among 4 plates.
• Heat skillet over medium, and gently crack eggs into skillet without breaking yolks; season with salt and pepper. Cook until whites are almost set, about 1 minute. Cover, turn off heat, and let stand until whites are just set but yolks are still soft, about 2 minutes more. Top each salad with a fried egg, and serve immediately.

Steps:

• Steam potatoes on rack over boiling water until just tender, about 9 minutes. Meanwhile, cook bacon in heavy large skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels. Pour drippings into small bowl; reserve.
• Heat 1 tablespoon drippings in same skillet over medium-high heat. Add potatoes and sauté until beginning to brown, about 5 minutes. Transfer to large bowl; sprinkle with 1 tablespoon vinegar, salt and pepper. Add 1 tablespoon drippings and garlic to skillet. Stir 30 seconds. Add spinach; toss until wilted, about 3 minutes. Sprinkle with 1 tablespoon vinegar, salt and pepper. Divide between 2 plates; top with potatoes. Cover loosely with foil. Add remaining drippings to skillet. Drop in eggs, cover and fry. Arrange eggs atop potatoes. Sprinkle with bacon.

Steps:

• In a large cast-iron or other heavy skillet, bring potatoes to a boil in salted water over high. Cook until potatoes are tender when pierced with a knife, about 6 minutes. Drain.
• In skillet, melt 2 tablespoons butter over medium. Add onion and bell pepper and cook until softened, about 10 minutes. Add potatoes and red-pepper flakes; season with salt. Cook until potatoes are golden, 3 minutes. Add spinach and 1 tablespoon butter and cook, stirring, until butter is melted. Make four wells in potato mixture. Crack 2 eggs into each well and reduce heat to medium-low. Cover and cook until whites are set but yolks are still runny, about 6 minutes. Sprinkle with Parmesan and parsley and serve immediately.

Steps:

• Honey Balsamic Vinaigrette -- In a small bowl, measuring cup or tupperware container (which I like because you can put the lid on, shake and it is done), add the vinegar, oil, honey, salt and pepper to taste. Whisk well, or shake and set off to the side. This makes a bit more than you need but it is a great simple dressing.
• Bacon Potato Base -- To a medium non-stick pan, add the bacon and slowly render on medium / medium high heat. Cook until golden brown and crispy, then remove to a plate lined with a paper towel to drain. The bacon will create enough drippings so you will not need to add any additional oil. In the same pan, you want to keep about 1 - 1 1/2 tablespoons of the bacon fat to saute the sweet potatoes and onions. Keep on medium / medium high heat and add the onion, sweet potatoes and garlic and stir well to combine with the bacon drippings and saute until the everything is tender; it should take around 8-10 minutes. Season with salt and pepper. Cover and remove from the heat while you make the eggs.
• Eggs -- Add the butter to a large frying pan (non-stick) and bring to medium heat. Add the four eggs (I prefer to use room temperature eggs vs ice cold eggs), season with salt and pepper and cook slowly, you don't want them to burn. My secret -- after you add the eggs and the whites set, I add a little water to the bottom of the pan. This ensures that they don't burns, and adds a poached like quality without actually poaching. Don't add much, just 1/4 or a bit more. That is just my trick, but how you like your eggs is up to you. I like a nice runny yolk, but the white should be firm but not crispy.
• Salad -- In a large bowl add the spinach and the potato, bacon mixture and toss gently. The heat of the potatoes will slightly wilt the spinach.
• Serve -- Now if you are like me, I enjoy mine over a piece of the toast on the bottom of the salad and egg, but that is completely optional. Add the spinach and potato salad to the plate and top with one of the fried eggs. Drizzle the vinaigrette over the top and ENJOY this wonderful dish!

Steps:

• In a 7- or 8-in. skillet or omelet pan, melt butter over medium heat. Break eggs, 1 at a time, into a custard cup or saucer, then gently slide into the pan. Immediately reduce heat to low. Cook slowly until whites are completely set and yolks begin to thicken. , For eggs sunny-side up, cover pan and cook until yolks thicken, but are not hard. For basted eggs, spoon butter in pan over eggs while cooking. For over-easy eggs, carefully turn eggs to cook both sides but do not cover pan.