New This Month

Under 30 Minutes

Warm Spinach Salad with Fried Egg and Potatoes


Sunny-side up eggs cook in the wink of an eye, ready to top a spinach salad with potatoes that are sauteed in the same skillet.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, December 2007


  • 4 tablespoons olive oil
  • 2 baking potatoes (about 1 pound total), scrubbed and cut into 1/2-inch cubes
  • Coarse salt and ground pepper
  • 2 tablespoons red-wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 shallot, minced
  • 2 bunches flat-leaf spinach (2 pounds total), thick stems removed, leaves washed well and roughly torn
  • 2 ounces Parmesan, shaved with a vegetable peeler
  • 4 large eggs


  1. In a large nonstick skillet, heat 2 tablespoons 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 bowl, combine remaining 2 tablespoons oil with vinegar, mustard, and shallot; season with salt and pepper, and whisk to combine. Add spinach and Parmesan (do not toss); set aside.

  3. 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 4 plates.

  4. 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 minute. Cover, turn off heat, and let stand until whites are just set but yolks are still soft, about 2 minutes more. Top each salad with a fried egg, and serve immediately.

Cook's Notes

We like a soft-cooked egg for the "sauce" it makes for the salad, but a firmer fried egg is tasty, too; cook it a minute or two longer before covering the skillet.

Reviews Add a comment

  • MS10145892
    13 OCT, 2016
    This dish was amazing! Very easy and the dijon mustard just made it fantastic. It did take longer to cook the potatoes though. I didn't have a shallot so I sliced a small onion very thin and added it to the potatoes when cooking rather than put it in the dressing. It came out great. Make sure the yolk on the egg is adds a lot of depth and flavor. It's a keeper!
  • cristinecramer
    3 SEP, 2016
    Really delicious and easy to make! Will definitely be making it again!
  • ilovebrooklyn
    30 NOV, 2014
    Super amazing! Just made this for brunch. But I would cook the potatoes longer next time, 12-14 mins didn't do it for me, perhaps boil them a few minutes first. Otherwise really great recipe!
  • Samps
    21 SEP, 2012
    This is one of my favorite breakfast meals. I've made it for a large group on Christmas and it works great for that as long as you have a big electric, flat grill so you can fry several eggs at once. The sauce is amazing and how all the flavors come together and wilt the spinach just perfectly.
  • MS11228404
    17 AUG, 2011
    I have made and enjoyed this recipe as written, but tonight I tried a variation that was equally successful. A member of our household is on a no-carb diet, so I substituted zucchini for the potatoes. Everyone agreed it was just a delicious as the original recipe, so I pass along the suggestion.
  • lannyball
    4 FEB, 2010
    This salad is delicious! Wow! Just made it tonight for the first time, and was extremely happy. The blend of parmesan, shallot and vinegar was money! It is also very quick. I HIGHLY recommend this one!
  • starltgirl
    13 SEP, 2009
    i have made this several times it is great! I add just a pinch of sugar to the dressing.
  • sushislut
    4 MAR, 2009
    This is not terribly complex to whip up
  • chox
    11 FEB, 2009
    I concur with "yummmmmm"
  • blainej83709
    30 JAN, 2009
    I have already made this 5 times! IT'S AWESOME! yummmmmm