Warm Spinach Salad with Fried Egg and Potatoes

By lorik

A Warm Spinach Salad with Fried Egg and Potatoes is the perfect versatile dish! Enjoy it as a simple meal, serve it at a brunch, or eat it as a side dish to a meal.

Ingredients

• 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

Details

Adapted from marthastewart.com

Preparation

Step 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.

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.