Warm Spinach Salad With Sunny Side Up Eggs Recipes

WARM SPINACH SALAD WITH FRIED EGG AND POTATOES

Steps:

• 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.

WARM SPINACH SALAD WITH SUNNY SIDE-UP EGGS RECIPE

Steps:

• Put the spinach leaves in a large heatproof salad bowl and set aside.
• Scatter the bacon strips in a nonstick skillet.
• Place the pan over medium-low heat.
• Cook the bacon, stirring occasionally, until the strips are evenly browned and crisp, 5 to 7 minutes.
• With a slotted spoon or spatula, remove the strips to paper towels to drain, then add them to the salad bowl with the spinach.
• Pour all but 2 tablespoons of the rendered bacon fat into another nonstick skillet.
• Heat the fat in the second skillet over medium heat.
• One at a time, carefully crack each egg on the edge of the skillet and then open the shell just over the cooking surface, gently letting the egg fall into the skillet without breaking the yolk.
• Fry the eggs, in batches if necessary to avoid overcrowding, until the whites are firm and the yolks are heated through but still runny, about 3 minutes, spooning some of the hot fat over each egg to help it cook evenly.
• While the eggs are cooking, raise the heat to medium-high under the first skillet with the 2 tablespoons of bacon fat.
• Add the white wine vinegar and, with a wooden spoon, stir and scrape to deglaze the pan deposits.
• Simmer briskly until the vinegar reduces by half.
• Stir in the sugar and season to taste with salt and pepper.
• Pour half of the hot bacon dressing over the spinach, add croutons if you like, and toss well.
• Divide the salad evenly among 6 serving plates, arranging it in a loose mound on each plate.
• With a spatula, transfer a hot sunny side-up egg to each mound of spinach.
• Drizzle the remaining hot dressing over the eggs and serve immediately.

WARM SPINACH SALAD

Steps:

• Heat the olive oil in large skillet over medium-high heat. Once hot, add bacon to skillet and brown, reserve the crispy bacon bits and add the shallots and garlic to the pan. Cook 3 to 4 minutes then deglaze the pan with vinegar, turn spinach into pan and wilt down a bit but do not fully cook the spinach, just give it a few turns with tongs. Season the greens with salt, pepper and nutmeg. Place spinach on a serving dish and top with quartered eggs, shavings of cheese and reserved bacon bits.

SPINACH SALAD WITH POACHED EGGS

Steps:

• Fill a large skillet with 1 1/2 inches of water. Heat over medium heat just until bubbles appear on bottom; stir in 1 tablespoon vinegar.
• Break one egg into a cup; dip cup in water 20 seconds, then release egg. Repeat with remaining eggs. Cook until whites are just firm, 4 to 6 minutes. Remove with a slotted spoon. Drain on paper towels; trim edges with a knife.
• In a medium saucepan, cook bacon over medium-high heat, stirring occasionally, until browned, 4 to 6 minutes. Remove, and drain on paper towels. To the same pan, add shallot, and cook in bacon fat until soft, about 2 minutes. Add remaining 1/2 cup vinegar; boil over high heat until reduced to 1/3 cup, 2 to 3 minutes. Season with salt and pepper.
• In a bowl, toss spinach with bacon and hot vinaigrette. Divide among plates; top each with a poached egg.

WARM SPINACH SALAD

Steps:

• In a Dutch oven, saute garlic in oil for 1-2 minutes. Remove from the heat; cool slightly. Stir in vinegar, salt and pepper. Add spinach and toss to coat. Place on plates or in bowls; top with eggs and croutons if desired. Serve immediately.

SUNNY-SIDE-UP EGG AND BABY-SPINACH FLATBREAD

Steps:

• Heat oven to 425 degrees. On a parchment-lined baking sheet, brush flatbread with 1 tablespoon oil. Toss spinach and onion with remaining oil and lemon juice; season with salt and pepper. Mound mixture on flatbread and bake 5 minutes.
• Crack eggs over spinach, season with salt and pepper, and bake until eggs are just set, 6 to 7 minutes more.