Weekend Argus (Saturday Edition) - - FRONT PAGE -

BABY POTATO AND SPINACH You’ll need: 1 Tbsp (15ml) olive oil About six baby pota­toes, cooked and halved 1/2 bunch spring onions, chopped 2 hand­fuls baby spinach, roughly chopped 4 eggs salt and milled pep­per SERVES 2 To make: Sauté pota­toes in olive oil un­til golden.

Ar­range raw spinach in a small dish, top with pota­toes and spring onions.

Crack eggs on top, sea­son and add a grat­ing of Parme­san. Pop into a pre­heated 200C oven for 8 – 10 min­utes, un­til whites are set but yolks are runny.

Serve with ex­tra Parme­san.

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