Two years ago, I hit the streets of San Francisco for the first time. The vacation came at the right time. I needed respite from life, even if only for three days.
The main objective of the trip was to taste my way around the Fancy Food Show. The second objective: to nibble my way through the city cafes, bakeries, and chocolate shops.
I need hearty food in the morning, so the spinach, lardons, potato and poached egg breakfast at Citizen Cake immediately caught my eye, and I ordered it without question or indecision.
The perfectly poached egg oozed all over the spinach and potatoes, but my favorite part of the dish was the mustard. The brown speckled sauce added tang the dish needed, pulling all the flavors together.
This is one of my favorite breakfast recipes.
Spinach, Bacon, Potato and Egg Breakfast
1 Tbsp. olive oil
3/4 cup yellow or yukon gold potatoes, cubed
2 oz. bacon, chopped
3 cups spinach leaves
1 tsp. stone ground mustard
Heat 1 Tbsp. olive oil in a fry pan on medium heat. Add the potatoes and cook until brown and crispy on the outside, soft in the middle-about 7 minutes. Once cooked, remove from the pan and set aside. Keep the pan on medium heat.
Turn up the heat to medium-high heat. Add the bacon and fry until brown and crispy-about 3-4 minutes. Remove the bacon and set aside, leaving the bacon juice in the pan and the pan on medium heat. Add the potatoes to reheat, about 30 seconds. Then, add the spinach and cook about 45 seconds. Toss the spinach as it cooks, so it gets a good coat of the bacon fat. After about 45 seconds, take off the heat. Add the bacon to the pan, toss one last time and place on a plate.
Fry the eggs to your liking. Top the potato and spinach mixture with the fried eggs and stone ground mustard.
PSST: Sweet potatoes can be substituted for the yellow or yukon gold potatoes. I added a few chunks of feta cheese this time around.