Butter or Olive Oil
2 Medium Yukon Gold Potatoes (peeled and cut into french-fry-sized sticks)
1 lb. Baby Spinach Leaves
1/2 lb. Sliced Button Mushrooms
8 Farm Fresh Eggs
Saute potatoes in butter or oil. When potatoes start to brown, add a touch of vegetable broth. Add mushrooms and continue sauteing. Add curry powder to taste. When potatoes are tender, add spinach and cook until wilted. Add several tbsp. sour cream to mixture. Stir well until incorporated. In the meantime, cook 8 eggs sunny-side up. Place potato mixture on a plate and cooked eggs on top of mixture.