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Serving suggestion: Eat away from your desk!

Ingredients 1 tablespoon extra-virgin olive oil 1 small Yukon Gold potato (about 1/4 pound/115 grams),  peeled, quartered and cut into 1/8-inch (3-millimeter) slices* 1/2 medium yellow onion, halved and thinly sliced Salt and freshly ground pepper 1 tablespoon unsalted butter 4 large eggs Pinch of nutmeg

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This story is from Kinfolk Issue Fifteen

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