Ingredients
- 6 large yellow-fleshed potatoes
- 45 mL (3 tbsp.) of butter
- 6–12 eggs
- 2 – 150 g (⅓ lb.) packages of duBreton Old-Fashioned Cretons
- 625 mL (2½ c.) of spinach or arugula sprouts
- 2 tomatoes, sliced
- Salt and fresh ground pepper
Preparations
- Pierce the potatoes and place in a dish.
- Cook in the microwave oven for about 5 minutes or until tender.
- Using a spatula, crush the potatoes.
- In one very large pan or 2 pans over medium heat, melt the butter and brown the potatoes for 5 minutes on each side.
- Meanwhile, cook 1 or 2 eggs per person any style (sunny side up, over easy, poached, scrambled, etc.).
- Place a potato on each plate. Add a portion of the cretons, spinach and tomatoes and the cooked eggs. Season with salt and pepper and serve.
