Fried Egg-Topped Summer Sauté

Wash and dry the fresh produce. Preheat the oven to 450°F. Large dice the baguette. Halve the tomatoes. Peel and mince the garlic. Large dice the squash. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Cut the potatoes into ½-inch thick rounds.

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the spinach; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid. Wipe out the pan.

In the same pan, heat 2 teaspoons of olive oil on medium until hot. Add the potatoes; season with salt and pepper. Cook, stirring occasionally, 10 to 12 minutes, or until browned. Add the squash; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly tender. Add the tomatoes and garlic. Cook, stirring occasionally, 2 to 3 minutes, or until fragrant. Add the drained spinach. Cook, stirring occasionally, 30 seconds to 1 minute, or until heated through. Remove from heat. Season with salt and pepper to taste.

While the potatoes cook, place the diced baguette on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in a single, even layer and toast in the oven, stirring halfway through, 8 to 10 minutes, or until golden brown and crispy. Remove from the oven and divide between 2 plates.

While the croutons toast, in a small pot, heat 2 teaspoons of olive oil on medium until hot. Add the flour; whisk, stirring frequently, 30 seconds to 1 minute, or until golden brown. Whisk in the milk and ¾ cup of water until smooth; season with salt and pepper. Cook, whisking frequently, 2 to 4 minutes, or until thickened. Reduce the heat to low. Slowly whisk in the Parmesan cheese, lemon zest and the juice of 2 lemon wedges; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until smooth. Remove from heat.

Divide the sauté between the plates of croutons. Wipe out the pan. In the same pan, heat 2 teaspoons of olive oil on medium until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 1 to 3 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Top each plate with as much of the Parmesan sauce as you’d like and a fried egg. Serve with the remaining lemon wedges on the side. Enjoy!