Ingredients

• 1 tbsp olive oil
• 1 tbsp butter
• ½ onion
• finely chopped
• 2 rashers smoked streaky bacon
• chopped
• 150g/5½oz new potatoes
• sliced into 0.5cm/¼in rounds
• salt and freshly ground black pepper
• 100g/3½oz spinach leaves
• washed
• 3 tsp olive oil
• ½ lemon
• juice only
• 1 free-range egg

Directions

• Heat the oil and butter together in a non-stick frying pan
• add the onion and fry gently until soft but not coloured.
• Add the bacon and fry until golden-brown.
• Add the potatoes and cook over a moderate heat until tender and golden-brown. Season
• to taste
• with salt and freshly ground black pepper.
• Place the washed spinach into a bowl.
• In another bowl
• whisk together one teaspoon of the olive oil and all of the lemon juice. Pour over the spinach and stir well to coat the leaves.
• Heat the remaining two teaspoons of olive oil in a small non-stick frying pan. Crack in the egg and fry for 4-5 minutes
• or until set. Season
• to taste
• with salt and freshly ground black pepper.
• To serve
• place the sautéed potatoes on a serving plate
• pile the dressed spinach on top and place the fried egg on top of the spinach.