Here i go (i got no measurements... Mostly do it by feel) :
-boil and skin potatoes.
-wash more spinach than you think would be needed (it reduces so much ×_×) (you might want to take out the spine/ridge since it won't be cooked for long).
-Mince some garlic and shallots/onions.
-Get some lardon in a hot pan.
-Once a litle bit of fat has rendered out, add your shallots and garlic.
-get your pan's content as crispy as you'd like(usually verry).
-reserve your cooked lardons, chalotes and garlic.
-take out some of the bacon fat if you feel like there's too much of it (i usually leave it in, it's easier and tastes good).
-crank up the heat and add diced (rough dicing) potatoes.
-add salt.
-once the potatoes are golden, add back your bacon etc...
-cut/lower the heat.
-add your spinach and wait for it to soften.
-add some black peper and serve.
From this you can do pretty much whatever you want, add some cheese, spices, change the bacon for sunny side up...(or mushrooms in which case you could call this a poélée forestière)
Although you make a fair point and i acknowledge that this is a caveat which needs to be fixed, i still think that there is something to be found in roandomly choosing who gets to decide.
Tbf if you offer them stable income for a year and reasonable working hours, i'm willing to bet it would even incentivize poorer people to influence politics
I just get a little bit of oil hot in a nonstick pan(that's all i got, dunno if it would work better with a stainless or other) then crack the egg in the oil once it's nice and hot.
Once it's in there, you don't want to touch it. It should lift off the pan easily once the underside gets golden. If the top isn't cooked enough, lower the heat, add a lid and let it set.
Best of luck in your egg journey ;)
Here i go (i got no measurements... Mostly do it by feel) :
-boil and skin potatoes.
-wash more spinach than you think would be needed (it reduces so much ×_×) (you might want to take out the spine/ridge since it won't be cooked for long).
-Mince some garlic and shallots/onions.
-Get some lardon in a hot pan.
-Once a litle bit of fat has rendered out, add your shallots and garlic.
-get your pan's content as crispy as you'd like(usually verry).
-reserve your cooked lardons, chalotes and garlic.
-take out some of the bacon fat if you feel like there's too much of it (i usually leave it in, it's easier and tastes good).
-crank up the heat and add diced (rough dicing) potatoes.
-add salt.
-once the potatoes are golden, add back your bacon etc...
-cut/lower the heat.
-add your spinach and wait for it to soften.
-add some black peper and serve.
From this you can do pretty much whatever you want, add some cheese, spices, change the bacon for sunny side up...(or mushrooms in which case you could call this a poélée forestière)
Bon apétit !