Any meal that is centered around potatoes is going to be a winner in my book. There is no better way to get me to eat a whole bunch of spinach than to pile some wonderful potatoes on top of it.
I’ve been known to make this particular meal for breakfast, lunch or dinner (sometimes more than once in a day if I have leftovers). Not only that but the potatoes used in this regularly show up as a side dish for dinner or breakfast as well. Now that summer is approaching, I already have one pot of basil growing with more to join it soon, which means pesto in my fridge ALL SUMMER LONG!
Pesto Potatoes with Poached Eggs & Spinach
2-3 cups red potatoes, quartered
2-3 tbsp. basil pesto
2 tbsp. olive oil
2 tbsp. red wine vinegar
Salt & pepper
Eggs (1-2 per person)
3 cups spinach
Handful of kalamata olives, pitted
1 tbsp. mayonnaise (or olive oil if you don’t like it creamy)
2 tsp. red wine vinegar
1 tsp. pesto
Bring a pot of water to a boil. Add potatoes and cook about 10 minutes until fork tender (but not mushy). Drain potatoes. In a bowl, whisk together 2-3 tbsp. pesto, 2 tbsp. olive oil, 2 tbsp. red wine vinegar and a pinch of salt & pepper. Add potatoes and toss to coat.
Divide spinach between two plates.
Top with potatoes.
Bring a small pan of water with 1/2 tsp. of vinegar to a boil. Gently break eggs into the pan (1-2 per person). Turn heat down to simmer. Cook 3 minutes until whites are set. Remove with a slotted spoon and lay on top of potatoes.
Mix together sauce ingredients in a small bowl. Scatter a few olives on top of the eggs & potatoes. Drizzle everything with sauce, add a grind or two of fresh pepper and eat!