Basil or Spinach with Wine, Potatoes and Egg

This makes a simple but quick Sunday breakfast while giving the appearance of a major effort.

2 large baking potatoes cooked ahead of time and allowed to cool. 

Sprig Rosemary
1 Chopped crushed garlic cloves
1⁄4 white wine
Ground black Pepper Red pepper flakes 

1/2 teaspoon paprika 

Olive oil
2 tablespoon butter
1 chopped scallion
Salt

Fresh basil leaves or just the leaves from a handful of fresh washed spinach Fresh organic extra large brown eggs

Pierce potatoes with a fork in two places. Cook potatoes in the microwave for 12 minutes on 70% power. Let rest for 15 minutes. Test for firmness. We are looking for almost done but firm. If

done, allow to cool, use when ready to prepare this dish.

Slice potatoes without peeling (you may choose to use new potatoes with a thinner skin) carefully in even slices, each the same thickness about 1⁄4 inch is ok. In a large frying pan, heat the olive oil until hot. Add paprika, red pepper flakes, chopped rosemary leaves and the butter. Cook the potatoes on medium heat allowing them to take on color, then turn them over and do the other side. When done, add chopped scal- lion, chopped crushed garlic cloves, whole basil or spinach leaves and white wine cover for a few minutes

to cook the leaves and allow wine to be absorbed into the potatoes. Correct the seasoning. Turn out into a bowl. Arrange the leaves around the outside edge. Top with a couple of fried farm fresh eggs sunny side up. Add a few grindings of fresh black pepper. The soft yolks should run onto the potatoes for best effect.