FRIED EGGS WITH NEW POTATOES, BACON AND SPINACH

Fried Eggs with New Potatoes, Bacon and Spinach image

Yield 2 servings; can be doubled

Number Of Ingredients 6

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12 ounces red-skinned potatoes, scrubbed, cut into 1/2-inch pieces
6 bacon strips, chopped
2 tablespoons white wine vinegar
2 teaspoons minced garlic
1 large bunch fresh spinach, stems trimmed
2 large eggs

Steps:

Steam potatoes on rack over boiling water until just tender, about 9 minutes. Meanwhile, cook bacon in heavy large skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels. Pour drippings into small bowl; reserve.
Heat 1 tablespoon drippings in same skillet over medium-high heat. Add potatoes and sauté until beginning to brown, about 5 minutes. Transfer to large bowl; sprinkle with 1 tablespoon vinegar, salt and pepper. Add 1 tablespoon drippings and garlic to skillet. Stir 30 seconds. Add spinach; toss until wilted, about 3 minutes. Sprinkle with 1 tablespoon vinegar, salt and pepper. Divide between 2 plates; top with potatoes. Cover loosely with foil. Add remaining drippings to skillet. Drop in eggs, cover and fry. Arrange eggs atop potatoes. Sprinkle with bacon.