clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Warm Spinach Salad

Warm Spinach Salad with Fried Egg and Potatoes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews


  • tablespoons olive oil
  • 2 baking potatoes peeled and cut into 1/2-inch cubes
  • salt and pepper
  • 2 tablespoons red-wine vinegar (I used apple cider)
  • 1 tablespoon Dijon mustard
  • 1 shallot, minced (I used the white part of a green onion)
  • 2 bunches spinach, stems removed, washed well and roughly torn
  • 2 ounces shaved Parmesan, (I shaved it with a vegetable peeler- don’t use the stuff in the green can!)
  • 4 large┬áSafe Eggs


  1. In a large nonstick skillet, heat 2 tablespoons of oil over medium. Add potatoes; season with salt and pepper. Cook, tossing occasionally until potatoes are tender and browned – 12 to 14 minutes.
  2. Meanwhile, in a large salad bowl, combine the remaining 2 tablespoons of oil with vinegar, mustard, and shallot; season with salt and pepper, and whisk to combine.
  3. Add spinach and Parmesan to the salad bowl (do not toss); set aside.
  4. When potatoes are done cooking, immediately transfer to bowl with spinach and dressing. Toss salad until spinach is slightly wilted, and divide among four plates.
  5. Re-heat skillet over medium, and gently crack eggs into the skillet without breaking yolks; season with salt and pepper.
  6. Cook until whites are almost set, about 1 minute. Cover, turn off heat, and let stand until whites are set but yolks are still soft, about 2 minutes more.
  7. Top each salad with a fried egg, and serve immediately.