Warm Spinach Fried Egg And Ham Salad Recipes

HAM AND SPINACH HASH WITH FRIED EGGS

Steps:

• Preheat a large nonstick skillet over medium-high heat with 2 turns of the pan of extra-virgin olive oil, about 2 tablespoons, and 2 tablespoons of butter. While the pan is getting hot and the butter is melting, cut the potatoes in half and then thinly slice them, add to the hot skillet and season with salt, pepper, thyme and the crushed red pepper flakes. Cook, stirring every now and then, for about 10 minutes or, until potatoes have browned and are tender. Add the onion and the ham and continue to cook for 3 to 4 minutes
• Preheat another skillet over medium high heat with 2 tablespoons of butter. Once the butter has melted and the bubbles have subsided, crack extra-large eggs into the pan, season with salt and pepper and fry to desired doneness.
• While the eggs are frying, finish off the hash by adding the roughly chopped spinach and basil to the potatoes. (Defrosted frozen spinach and some pesto would be added in at the same point if using substitutions.) Toss to wilt and warm the spinach. Sprinkle the hash with tomatoes and cheese and remove from the heat. Transfer the ham and spinach hash to plates. Top each portion with a single fried egg or arrange the fried eggs evenly over the platter.

EASY AND AWESOME SPINACH SALAD

Steps:

• Place the bacon into a skillet over medium heat, and cook until browned and crisp, turning often, about 10 minutes. Transfer the bacon to paper towels to absorb excess grease. Crumble the bacon when cool.
• Place the spinach into a large salad bowl, and sprinkle with the bacon, hard-cooked eggs, and onion. Gently toss the salad.
• In a bowl, whisk together the sugar, ketchup, vegetable oil, vinegar, and Worcestershire sauce until the sugar has dissolved. Pour the dressing over the salad, and toss thoroughly to combine all ingredients.

SPINACH SALAD WITH HAM & EGG RECIPE - (4.5/5)

Steps:

• In a large bowl, combine lemon juice, olive oil, mustard, onion and black pepper. Add spinach and toss to combine. Divide spinach among 4 plates and arrange ham, bell pepper and eggs on top. Sprinkle with fresh parsley.

HAM AND SPINACH HASH WITH FRIED EGGS

Steps:

• Preheat a large nonstick skillet over medium-high heat with the EVOO and 2 tablespoons of the butter. While the pan is getting hot and the butter is melting, cut the potatoes in half and then thinly slice them. Add them to the hot skillet and season with salt, pepper, the thyme, and the red pepper flakes. Cook, stirring every now and then, for about 10 minutes, or until the potatoes have browned and are tender. Add the onions and ham and continue to cook for 3 to 4 minutes.
• Preheat another skillet over medium-high heat with the remaining 2 tablespoons of butter. Once the butter has melted and the bubbles have subsided, crack the eggs into the pan, season with salt and pepper, and fry to the desired doneness.
• While the eggs are frying, finish off the hash by adding the spinach and basil to the potatoes. Toss to wilt the spinach. Sprinkle the hash with the cheese and remove from the heat. Transfer the ham and spinach hash to plates. Top each portion with some tomatoes and a single fried egg.