Title: New Potatoes with Green/gold Topping
Categories: Main
Yield: 2 Servings

8	oz	New potatoes; (small, tender-skinned) Boiling water to cov
2	ts	Mayonnaise or slaw dressing
3		Or 4 handfuls of fresh spinach leaves; coarse stems remove
4		Green onions; sliced with tops
4		Eggs
2	ts	To 3 ts Dijonnaise, (or 1 part mayo mixed with 2 parts Di
		Salt to taste
6	oz	Monterey Jack cheese; shredded

Boil potatoes until tender. Rinse saucepan and return to moderate heat; add 2 teaspoons mayonnaise or bottled slaw dressing to melt in pan. Meanwhile, rinse spinach and tear each leaf into three or four pieces. With a bit of water clinging to the spinach leaves, add to mayo in saucepan. Cook uncovered, along with the green onions, until barely wilted. Stir often. Break the eggs over the spinach-onion mixture and stir slightly to scramble as the eggs set.

To serve, use a fork to break open each hot potato and mash to form a solid 'bed' on each plate. Salt potato layer lightly and dot with Dijonnaise; spread to distribute evenly. Sprinkle with a little shredded Monterey Jack. Top with scrambled spinach-egg-onion mixture in an even layer. Salt lightly, if desired. Sprinkle remaining shredded cheese on top. Serve hot.

NUTRITION ANALYSIS: 1 serving has 638 calories, 31.4 g fat, 508 mg cholesterol. To reduce fat and cholesterol, use egg substitute instead of whole eggs; buy a skim-milk mozzarella instead of Monterey Jack cheese, and use less in the topping. If sodium is a concern, this is still tasty without any table salt.

By Joyce Rosencrans, food editor of The Cincinnati Post. Christie Aspegren, September 93 Round Robin.

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