Serves 4 |  Prep Time 15 minutes  |  Cook Time 40 minutes

This is a simple, yet elegant dish. Onions, potatoes and spinach are gently braised in butter, before eggs, and a lemon and Parmesan cream are added in. It is one of those dishes that works for breakfast, lunch or dinner and is delicious served with some sourdough bread on the side.

Recipes, photos & styling Emma Boyd

INGREDIENTS

• 1 tbsp olive oil
• 2 tbsp butter
• 1 large onion, cut into thin wedges
• 4 cloves garlic, thinly sliced
• 2 medium potatoes (450 g), cut into wedges
• 325 g bag spinach, stems removed, washed, thickly shredded
• ¾ cup vegetable stock or water
• 75 g cream cheese
• 75 g sour cream
• 30 g Parmesan cheese, finely grated
• zest 1 lemon
• 6 eggs
• basil leaves

 

METHOD

Heat the olive oil and butter in a large heavy-bottomed frying pan over a medium-high heat. Fry the onion and garlic until soft and translucent. Add in the potatoes and fry until starting to brown. Add in the spinach and cook for a further minute or two before adding in the vegetable stock, covering and cooking for 15 minutes or until the potatoes are cooked through.

While the potatoes are braising, put the cream cheese, sour cream, Parmesan cheese, lemon zest and 1 tablespoon of water into a bowl and mix until smooth.

Once the potatoes are cooked through make six wells in the pan, cracking the eggs into these holes. Dot with the cream cheese mixture, turn the heat down to medium and cook until the whites are set. If you are concerned the bottom is starting to catch then finish under a hot grill.

Remove from the heat, scatter with a good handful of basil leaves and serve immediately with crusty bread.