2 baking potatoes, 1lb, scrubbed and cut into 1/2 in cubes
coarse salt
ground pepper
2 Tbs red-wine vinegar
1 Tbs Dijon mustard
1 shallot, minced
2 bunches flat-leafed spinach
2 oz parmesan, shaved
4 large eggs
Instructions
In a large non-stick skillet, heat 2 Tbs oil over medium heat. Add potatoes, season with salt and pepper. Cook, tossing occasionally, until potatoes are tender and browned, 12 to 14 mins.
Meanwhile, in a large bowl, combine remaining 2 Tbs oil with vinegar, mustard, and shallot; season with salt and pepper, and whisk to combine. Add spinach and Parmesean (do not toss); set aside.
When potatoes are done cooking, immediately transfer to bowl with spinach and dressing (reserve skillet). Toss salad until spinach is slightly wilted, and divide among four plates.
Heat skillet over medium, and gently crack eggs into skillet without breaking yolks; season with salt and pepper. Cook until whites are almost set, about 1 min. Cover, turn off heat, and let stand until whites are just set, but yolks are still soft, about 2 mins more. Top each salad with a fried egg and serve immediately. For firmer eggs, cook a minute or two longer before covering the skillet.
Originally Submitted
11/18/2011
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