Spinach Salad With Fried Egg Food

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.

SPINACH SALAD WITH PANCETTA AND FRIED EGGS

Steps:

• In a large salad bowl, whisk together shallots, garlic, vinegar, salt and pepper. Whisk in 1/3 cup olive oil and set aside.
• Heat a large skillet over medium heat, then add 1/2 tablespoon oil. Add pancetta and sauté until browned and crisp at the edges, about 5 minutes. Using a slotted spoon, transfer to the salad bowl with the dressing. Do not wipe out the skillet.
• Add scallions and a pinch of salt to remaining fat in skillet. Sauté until tender and pale golden, 2 minutes. Crack in eggs. Fry eggs, spooning some of the olive oil over whites to crisp them at the edges, until just set, 1 to 2 minutes. Add more oil to the pan if needed to be able to spoon some over the eggs.
• Toss spinach and herbs with the dressing and pancetta. Divide onto plates. Top each with a scallion-laced fried egg.

SPINACH AND EGG SALAD

Steps:

• Wash vegetables. Dice peppers. Half grape tomatoes. Place in bowl with lid. Drizzle with approximately 1 tsp high quality Olive Oil. Add Salad Supreme seasoning. Close lids and shake well.
• Drizzle pan with olive oil. Fry eggs seasoning each with salt, pepper and paprika.
• Spread spinach mixture on two plate and top each spincah bed with 2 fried eggs.
• Enjoy!

SPINACH SALAD WITH FRIED EGG

Steps:

• Heat a sauté pan; add the bacon pieces and sauté them until cooked; 5-10 minutes.; set aside on a paper towel.
• Remove 1/2 the bacon fat for the pan and discard.
• Add the shallots to remaining bacon fat and sauté until it is translucent.
• Add the mushrooms, salt and pepper and once they begin to soften, add the broth,.
• scraping the browned bits from the bottom of the pan as the liquid comes to a boil.
• Reduce the pan liquid by half. Add the balsamic vinegar, bring to a simmer, and then remove the pan from the heat.
• Taste the pan sauce and adjust salt pepper and the balsamic vinegar.
• Heat a large non stick pan over medium-low heat; add a bit of butter and crack in the eggs, taking care not to break the yolks.
• Season each egg with salt and pepper.
• Fry the eggs gently until the whites are cooked through but the yolks remain runny.
• Place the spinach in individual bowls.
• Pour the warm dressing with the mushrooms over the spinach and toss until the leaves are wilted and coated.
• Sprinkle on the bacon . Top each bowl with a fried egg.

SWEET POTATO, BACON, SPINACH SALAD W/FRIED EGGS

Steps:

• Honey Balsamic Vinaigrette -- In a small bowl, measuring cup or tupperware container (which I like because you can put the lid on, shake and it is done), add the vinegar, oil, honey, salt and pepper to taste. Whisk well, or shake and set off to the side. This makes a bit more than you need but it is a great simple dressing.
• Bacon Potato Base -- To a medium non-stick pan, add the bacon and slowly render on medium / medium high heat. Cook until golden brown and crispy, then remove to a plate lined with a paper towel to drain. The bacon will create enough drippings so you will not need to add any additional oil. In the same pan, you want to keep about 1 - 1 1/2 tablespoons of the bacon fat to saute the sweet potatoes and onions. Keep on medium / medium high heat and add the onion, sweet potatoes and garlic and stir well to combine with the bacon drippings and saute until the everything is tender; it should take around 8-10 minutes. Season with salt and pepper. Cover and remove from the heat while you make the eggs.
• Eggs -- Add the butter to a large frying pan (non-stick) and bring to medium heat. Add the four eggs (I prefer to use room temperature eggs vs ice cold eggs), season with salt and pepper and cook slowly, you don't want them to burn. My secret -- after you add the eggs and the whites set, I add a little water to the bottom of the pan. This ensures that they don't burns, and adds a poached like quality without actually poaching. Don't add much, just 1/4 or a bit more. That is just my trick, but how you like your eggs is up to you. I like a nice runny yolk, but the white should be firm but not crispy.
• Salad -- In a large bowl add the spinach and the potato, bacon mixture and toss gently. The heat of the potatoes will slightly wilt the spinach.
• Serve -- Now if you are like me, I enjoy mine over a piece of the toast on the bottom of the salad and egg, but that is completely optional. Add the spinach and potato salad to the plate and top with one of the fried eggs. Drizzle the vinaigrette over the top and ENJOY this wonderful dish!

SPINACH SALAD WITH BACON, EGG, AND CROUTON

Steps:

• In a medium bowl, whisk the honey, mustard and vinegar with a pinch of salt and a few grinds of pepper. Then slowly pour in the olive oil while whisking vigorously. Set dressing aside.
• In a large saute pan, cook the bacon over medium-low heat until it is cooked through. The bacon should remain pink when cooked and not become crispy browned. Remove from heat.
• Add the egg, butter and croutons to the pan with the bacon and cook over high heat, stirring often. When the butter is melted and the mixture is heated through, remove from heat.
• Toss spinach in dressing and gently pour into bowl. Dump hot mixture onto the dressed spinach and serve immediately.