Name: Warm Spinach Salad with Fried Egg and Potatoes
Ingredients: 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 Safe Eggs

Ingredients

Scale

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 Safe Eggs

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Instructions

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.
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.
Add spinach and Parmesan to the salad bowl (do not toss); set aside.
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.
Re-heat skillet over medium, and gently crack eggs into the skillet without breaking yolks; season with salt and pepper.
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.
Top each salad with a fried egg, and serve immediately.