| 1 | Boil potatoes until tender. |
| 2 | Rinse saucepan and return to moderate heat; add 2 teaspoons mayonnaise or bottled slaw dressing to melt in pan. |
| 3 | Meanwhile, rinse spinach and tear each leaf into three or four pieces. |
| 4 | With a bit of water clinging to the spinach leaves, add to mayo in saucepan. |
| 5 | Cook uncovered, along with the green onions, until barely wilted. |
| 6 | Stir often. |
| 7 | Break the eggs over the spinach-onion mixture and stir slightly to scramble as the eggs set. |
| 8 | To serve, use a fork to break open each hot potato and mash to form a solid "bed" on each plate. |
| 9 | Salt potato layer lightly and dot with dijonnaise; spread to distribute evenly. |
| 10 | Sprinkle with a little shredded monterey jack. |
| 11 | Top with scrambled spinach-egg-onion mixture in an even layer. |
| 12 | Salt lightly, if desired. |
| 13 | Sprinkle remaining shredded cheese on top. |
| 14 | Serve hot. |
| 15 | Nutrition analysis: 1 serving has 638 calories, 31.4 g fat, 508 mg cholesterol. |
| 16 | To reduce fat and cholesterol, use egg substitute instead of whole eggs; buy a skim-milk mozzarella instead of monterey jack cheese, and use less in the topping. |
| 17 | If sodium is a concern, this is still tasty without any table salt |
