Eggs With Potatoes and Spinach, "oeufs Vert Pre"

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Recipe by JC in Texas

This recipe, and a few to follow, comes from a recipe book found in an old book bin. "California Wine Country Cooking, Volume II is by Yvonne Boulleray. It is a compilation of recipes by her family and friends in France.

Ingredients Nutrition


  1. Bake the potatoes ahead of time, 45 to 60 minutes.
  2. About 15 minutes before they are done, cook the spinach in boiling salted water for 5 minutes. Drain spinach, pressing down with a spoon to extract most of the liquid. Chop spinach coarsley and finish cooking in butter over high heat (about 5 minutes), stirring constantly. Season with salt and pepper. Add 1 teaspoon cream.
  3. Cut the top off the baked potatoes lengthwise and remove enough of the insides to make a hole large enough to contain 1 egg. Spread the spinach in a buttered dish. On top place the potatoes, each containing a raw egg. Dot with butter, season with salt and pepper, sprinkle with grated cheese, and broil potatoes 5 minutes or until the eggs are cooked.
  4. This dish makes a complete meal.

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