- 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
- 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.