NEW POTATOES WITH GREEN/GOLD TOPPING

      Title: NEW POTATOES WITH GREEN/GOLD TOPPING
  Categories: Potatoes, Main dish
       Yield: 2 Servings
  
       8 oz New potatoes; (small,
            - tender-skinned)
            - Boiling water to cover
       2 ts Mayonnaise or slaw dressing
       3    Or 4 handfuls of fresh
            - spinach leaves; coarse
            - stems removed
       4    Green onions; sliced
            - with tops
       4    Eggs
       2 ts To 3 ts Dijonnaise,
            - (or 1 part
            - mayo mixed with 2 parts
            - Dijon mustard)
            Salt to taste
       6 oz Monterey Jack cheese;
            - shredded
  
   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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