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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|Serving Size: 1 Serving (699g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 679 (66%)|
|Amt Per Serving||% DV|
|Total Fat 75.5g||101 %|
|Saturated Fat 31.7g||159 %|
|Monounsaturated Fat 26.5g|
|Polyunsanturated Fat 7.6g|
|Cholesterol 2190.7mg||674 %|
|Sodium 1233.4mg||43 %|
|Potassium 738.9mg||19 %|
|Total Carbohydrate 4.4g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 4.4g|
|Protein 83.7g||120 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1032
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