|Dinner is served|
Egg-bacon toasts with fried potatoes and spinach
10 slices of bacon cut into strips horizontally
4 potatoes, washed and thinly sliced (I used Yukon gold)
coarse salt and ground pepper
4 thick slices crusty bread, toasted (I used Italian)
1 onion, chopped
lots of butter!
1 tablespoon extra-virgin olive oil
1 tablespoon Dijon mustard
4 hard-cooked eggs, thinly sliced
1 teaspoon minced garlic
2 bags (10 ounces each) baby spinach
Fry bacon in a large skillet, remove to a paper towel lined plate with a slotted spoon.
Add a few tablespoon of butter to the bacon grease and add your thinly sliced potatoes and chopped onion. Fry until soft and golden all the while adding more and more butter as needed!
While the potatoes are frying, toast your bread slices. Drizzle each toast with 1/2 teaspoon olive oil and spread with mustard. Top each toast with 1 egg, season with salt and pepper, and sprinkle with bacon.
Remove the potatoes with a slotted spoon to your platter. In the remaining oil, add garlic, cook until fragrant, 30 seconds. Gradually add spinach and cook, tossing, until wilted. Serve with toasts and potatoes.
Source: Everyday Food