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Roasted Potatoes and Spinach with Goat Cheese and Eggs
Ingredients
  • 1 ½ pounds fingerling potatoes, cut into ¼ inch coins
  • 3 tablespoons extra virgin olive oil
  • 1 ½ teaspoons sea salt
  • ¼ cup shallots or yellow onions, finely diced
  • 6 cups tightly packed fresh baby spinach
  • 2 tablespoons unsalted butter
  • 2 to 4 eggs, fried
  • Fleur de sel for sprinkling or coarse sea salt
  • ¼ cup goat cheese, crumbled
  • ¼ cup fresh chives sliced into ¼ inch pieces
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