1 lg. potato
8 sm. sausage
4 eggs
2 chicken bouillon cubes
6 oz. whole corn
4 c. water
4 oz. spinage
1 tbsp. cornstarch melted in 2 tbsp. water
Salt & pepper to taste

Dice the potato into small cubes and wash; cut sausage into small bite-size pieces. Mix the water and chicken bouillon cubes in a pot, with a high flame, until cubes dissolve. Mix in potatoes and reduce heat by 1/2 until potatoes are soft. Now mix in corn, spinage, sausage, salt, pepper and melted cornstarch into the soup and bring to a full boil. Scramble eggs and pour into soup (while stirring) and cook until eggs are done. Serve hot. Serves 4 people.