First I washed and cut potatoes for the pan roast, throw them in with a little olive oil, salt and pepper. I was on a garlic kick so i pressed three garlic and put that in for the last five minutes. I cut my potatoes in to small chunks and a whole pan roasts in ten or less.For the spinach: wash, then stuff a saucepan to the top, put a lid, a little water and five minutes on … [Read more...] about Inspired by Amigo’s Chipoltle salsa, I made eggs florentine for breakfast