Warm Spinach Salad with Fried Egg and Potatoes
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.
Everyday Food, December Winter 2007
- Prep Time 20 minutes
- Total Time 20 minutes
- Yield Serves 4
- 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
- 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.
- 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.
- 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 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.
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