Frizzled Egg Spinach Salad

By JenHall

haven't tried yet - check nutrition facts - already 3 carbs per serving - need to adjust protein

Ingredients

• 2 large round red potatoes, scrubbed
• 6 oz. fresh green beans (2 cups)
• 8 slices bacon
• 8 oz. crimini or button mushrooms, halved (3 cups)
• 2 cloves garlic, minced (1 tsp.)
• 4 eggs
• 1 5- to 6-oz. bag baby spinach
• 1 recipe Raspberry Dressing, recipe below

Details

Servings 4

Preparation

Step 1

1. Cut each potato into 8 wedges. Place in 12-inch skillet. Add water to cover; bring to boiling. Reduce heat and simmer, covered, for 5 minutes. Add green beans; return to boiling. Reduce heat and simmer, covered, for 5 minutes more. Drain; rinse in cold water.

2. Wipe out skillet to dry. Add bacon to skillet and cook until crisp. Drain on paper towels; reserve 2 Tbsp. drippings in skillet. (Reserve additional drippings to use as needed for cooking potatoes and eggs.)

3. Add mushrooms and garlic to skillet; cook over medium-high heat for 4 minutes. Remove from skillet. Cover to keep warm.

4. Add potato wedges to skillet. Cook over medium heat for 8 to 10 minutes, turning to brown on both sides and adding reserved drippings as needed. Remove from skillet.

5. To frizzle, break eggs into skillet; sprinkle with salt and pepper. Reduce heat to low; cook eggs for 4 to 5 minutes or until whites are completely set and yolks start to thicken. For more doneness on top, cover during the last 2 minutes of cooking.

6. Line plates with spinach. Top with beans, bacon, mushrooms, potatoes, and one egg. Add Raspberry Dressing to skillet to warm. Drizzle salads with some dressing; pass remaining. Makes 4 servings.

Raspberry Dressing: In bowl whisk together 1/3 cup canola oil, 1/3 cup raspberry vinegar, 2 Tbsp. honey, 2 tsp. bottled chipotle pepper sauce, 1 tsp. Dijon-style mustard, and 1/4 tsp. each, cinnamon, and cumin.

Nutrition Facts
Calories 523, Total Fat (g) 37, Saturated Fat (g) 7, Monounsaturated Fat (g) 12, Polyunsaturated Fat (g) 15, Cholesterol (mg) 232, Sodium (mg) 662, Carbohydrate (g) 33, Total Sugar (g) 12, Fiber (g) 5, Protein (g) 17, Vitamin C (DV%) 61, Calcium (DV%) 11, Iron (DV%) 21, Percent Daily Values are based on a 2,000 calorie diet