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Categories:Viewed: 18 - Published at: 9 years ago
Ingredients
- 1/4 cup Kraft Calorie-Wise Balsamic Vinaigrette Dressing
- 1 large leek, white and light green parts thinly sliced (about 2 cups)
- 340 g red new potatoes, cut lengthwise into 1/4-inch-thick slices
- 2 Tbsp. water
- 1 tsp. paprika
- 5 cups loosely packed baby spinach leaves
- 4 eggs
- 1/4 cup Cracker Barrel Shredded Light Mozza-Cheddar Cheese
Method
- Heat dressing in large nonstick skillet on medium heat.
- Add leeks; cook 3 to 5 min.
- or until slightly softened, stirring frequently.
- Add potatoes; stir.
- Cover; cook 10 to 15 min.
- or until potatoes are tender, stirring occasionally.
- (Gradually stir in water if hash becomes too dry.)
- Add paprika and spinach; cook 1 to 2 min.
- or just until spinach starts to wilt, stirring occasionally.
- Use spoon to move spinach around in skillet to create 4 spaces to add eggs.
- Slip one egg into each space; cover.
- Cook 3 to 5 min.
- or until whites are set and yolks are cooked to desired doneness.
- Top with cheese.
