Food & Cooking Recipes Salad Recipes Warm Spinach Salad with Fried Egg and Potatoes 4.2 (41) 18 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on August 31, 2020 Print Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 20 mins Servings: 4 Sunny-side up eggs cook in the wink of an eye, ready to top a spinach salad with potatoes that are sautéed in the same skillet. Ingredients 4 tablespoons olive oil 2 baking potatoes (about 1 pound total), scrubbed and cut into ½-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 Directions 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 4 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. 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. Print