Farmer's Benedict

This dish is based on a delicious twist on eggs Benedict that I had at the Elgin Street Diner a few weeks ago. The original dish swapped out the English muffins for a bed of pan-fried potatoes, cherry tomatoes, baby spinach and ham, topped with poached eggs and Hollandaise. My version is a little different, as I tossed in mushrooms instead of the ham and, being put off by the effort and stick of butter that goes into Hollandaise sauce, topped it with a slice of stinky cheese. I would really recommend the Hollandaise version as well, if you can be bothered to make it.

Farmer's Benedict
1 pint cherry or grape tomatoes, halved
1/2 to 1 pound fingerling potatoes, quartered
1 cup mushrooms, sliced (Or ham or bacon lardons)
A few handfuls of baby spinach
Eggs

Boil potatoes until they are just tender but not entirely cooked. Meanwhile, saute mushrooms over medium-high heat until the liquid they release has evaporated. Add the potatoes to the pan, season with salt and pepper and saute until crisp on the outside. Add the tomatoes and spinach and cook until the spinach is wilted.

Top with a poached egg and Hollandaise or a melty cheese.