Eggs With Potatoes and Spinach, "oeufs Vert Pre"

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.

• Ready In: 2 hrs
• Serves: 5

Ingredients

• 5  eggs
• 5  baking potatoes
• 3  bunches fresh spinach
• 4  tablespoons butter
• 1  tablespoon  cream
• 1⁄2 cup  grated parmesan cheese (or Swiss)
• 1  teaspoon salt
• 1⁄2 teaspoon pepper

Directions

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.