Warm Spinach Salad With Fried Egg And Potatoes Recipes

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SPINACH SALAD WITH PANCETTA AND FRIED EGGS



Spinach Salad With Pancetta and Fried Eggs image

Laced with nuggets of pancetta and crisp-edged fried eggs, there's a lot going on in this hearty salad, and you need a green that can stand up to it all. With its thick, ruffled leaves and almost mineral flavor, mature spinach (as opposed to those ubiquitous baby leaves) does the job well. If you can't find it, you can substitute baby spinach, though it will wilt when it makes contact with the hot eggs. Or try kale, which also holds up nicely. Serve this for a light dinner or a hearty brunch with some good bread and olive oil for dipping on the side.

Provided by Melissa Clark

Categories     brunch, dinner, lunch, quick, salads and dressings, vegetables, appetizer, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11

1 small shallot, peeled and thinly sliced
1 to 2 garlic cloves, peeled and finely grated (or minced)
1 1/2 tablespoons cider vinegar
1/4 teaspoon fine sea salt, more as needed
1/4 teaspoon black pepper
1/3 cup plus 1/2 tablespoon olive oil, more as needed
3 ounces pancetta, diced
2 scallions, thinly sliced, white and light green parts only
4 eggs
12 cups spinach, preferably mature spinach rather than baby, or use kale
1/2 cup chopped fresh dill

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.

Nutrition Facts : @context http, Calories 361, UnsaturatedFat 24 grams, Carbohydrate 8 grams, Fat 33 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 7 grams, Sodium 366 milligrams, Sugar 2 grams, TransFat 0 grams

SPINACH SALAD WITH FRIED EGG



Spinach Salad With Fried Egg image

Make and share this Spinach Salad With Fried Egg recipe from Food.com.

Provided by Sageca

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

8 ounces bacon, cut into 1-inch by 1/4-inch pieces
1 shallot, chopped
1 cup mushroom, sliced
1/2 cup chicken broth
4 tablespoons balsamic vinegar (more to taste)
4 eggs (large)
salt and black pepper
fresh baby spinach leaves

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.

Nutrition Facts : Calories 357.6, Fat 30.5, SaturatedFat 10.1, Cholesterol 224.6, Sodium 641.8, Carbohydrate 5, Fiber 0.2, Sugar 3, Protein 14.2

EASY WARM SPINACH SALAD



Easy Warm Spinach Salad image

I came up with this recipe the same way I think a lot of cooks come up with new ideas - by sticking my head in the refrigerator and wondering what I could throw together with what I had. It turned out to be easy and very tasty so I thought I would share.

Provided by 440DartRacer

Categories     Salad     Vegetable Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 12

6 slices bacon
¼ cup red wine vinegar
¼ cup seasoned rice vinegar
1 (2 ounce) can anchovy fillets (such as King Oscar®), diced
½ teaspoon ground white pepper
2 tablespoons extra-virgin olive oil
1 yellow onion, thinly sliced
2 cloves garlic, minced
12 ounces baby spinach (such as Dole®)
4 hard-boiled eggs, peeled and sliced
½ cup green onions, finely chopped
¼ cup grated Asiago cheese

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble bacon.
  • Whisk red wine vinegar, seasoned rice vinegar, anchovies, and white pepper together in a bowl until dressing is evenly mixed.
  • Heat olive oil in a large wok or skillet over medium-high heat; saute onion and garlic until onion is transparent, 5 to 10 minutes. Lower heat to medium. Add spinach, working in batches, to onion mixture, tossing and mixing until spinach wilts, 1 to 2 minutes.
  • Transfer spinach mixture to a serving bowl; top with egg slices and bacon.
  • Pour dressing into the wok; bring to just under a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour dressing over spinach mixture; sprinkle with green onions and Asiago cheese.

Nutrition Facts : Calories 209.9 calories, Carbohydrate 8.2 g, Cholesterol 161.8 mg, Fat 14.1 g, Fiber 1.8 g, Protein 12.9 g, SaturatedFat 4 g, Sodium 839.7 mg, Sugar 3.7 g

WARM SPINACH SALAD WITH FRIED EGG AND POTATOES



Warm Spinach Salad with Fried Egg and Potatoes image

Sunny-side up eggs cook in the wink of an eye, ready to top a spinach salad with potatoes that are sautéed in the same skillet.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 20m

Number Of Ingredients 9

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

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 POTATO SALAD WITH BACON VINAIGRETTE



Warm Spinach Potato Salad with Bacon Vinaigrette image

This warm spinach potato salad with a bacon vinaigrette is a perfect salad or side dish recipe of fresh ingredients and flavors!Recipe from Sur La Table.

Provided by Kyle

Categories     Salad     Side Dish

Number Of Ingredients 11

1 ½ pounds fingerling potatoes (scrubbed and trimmed)
6 slices good quality bacon (thinly sliced crosswise into 1/4 inch strips)
1 large shallot (thinly sliced)
2 medium garlic cloves (thinly sliced)
¼ cup apple cider vinegar
2 Tablespoons whole grain mustard
2 teaspoons granulated sugar
1 teaspoon sea salt (plus more as needed)
freshly ground black pepper
4 cups baby spinach (large stems removed)
2 Tablespoons chopped herbs (flat-leaf parsley, chives, and/or dill)

Steps:

  • Steam the potatoes for about 10 minutes (until tender when pricked with a fork).
  • While the potatoes are steaming, cook the bacon in a large skillet until crispy (about 8 - 10 minutes).
  • When the potatoes are tender transfer to a medium bowl and cover with foil to keep warm.
  • Remove the bacon and place on a paper towel to drain. Use a slotted spoon and leave the bacon grease in the pan.
  • Add the shallot and garlic to the pan and cook in the bacon grease until softened (about 1 minute).
  • Whisk in vinegar, mustard, sugar and salt. Cook until mixture is thickened and reduced by half, about 5 minutes.
  • Remove the skillet from the heat. Taste and adjust seasonings with salt and pepper.
  • Cut each fingerling potato crosswise at a forty-five degree angle into 1/2 inch thick slices.
  • Add the potatoes to the skillet and toss to coat with dressing.
  • Add the spinach, herbs, and cooked bacon and gently toss to coat with dressing.
  • Taste and adjust seasonings once more with salt and pepper.
  • Serve immediately.

Nutrition Facts : Calories 149 kcal, Carbohydrate 18 g, Protein 5 g, Fat 7 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 11 mg, Sodium 460 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

WARM POTATO SALAD WITH WILTED SPINACH



Warm Potato Salad With Wilted Spinach image

I got this recipe from "The Good Egg" by Marie Simmons. She also offers a version with bacon, but I think this is really good without it. I'd guess this doesn't keep too well...I couldn't say for sure, though, because we finished it off pretty fast.

Provided by Aunt Cookie

Categories     Spinach

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 1/2 lbs waxy potatoes
4 cups packed rinsed, and trimmed spinach leaves (or just use baby spinach)
6 hard-boiled eggs, peeled and quartered
1 red onion, cut in slivers
10 tablespoons vegetable oil
7 tablespoons cider vinegar
1 tablespoon Dijon mustard

Steps:

  • Place the potatoes in a saucepan and boil, covered, until tender (approx. 25 minutes). Drain and let cool.Peel the potatoes and cut in 1/2-inch pieces.
  • Add potatoes, spinach, eggs, and onion to a serving bowl.
  • Add the oil, vinegar, mustard, and 1 tsp salt to a skillet and cook over low heat, whisking, until very hot.
  • Pour the hot dressing over the salad and toss to blend. Salt and pepper to taste.

Nutrition Facts : Calories 573.8, Fat 42.4, SaturatedFat 6.9, Cholesterol 279.8, Sodium 171.9, Carbohydrate 34.7, Fiber 5, Sugar 3.6, Protein 14.2

FRIED POTATO AND EGGS



Fried Potato and Eggs image

Fried potatoes and eggs made with parboiled potatoes that are fried with onion, mushrooms and spinach and topped with fried eggs for the complete experience!

Provided by Elle

Categories     Breakfast     Brunch

Time 50m

Number Of Ingredients 6

600 g potatoes (waxy), (cooked the day before)
Generous handful baby spinach
150 g cremini mushrooms, (sliced)
2 small yellow onions, (finely chopped)
1-2 teaspoons clarified butter (ghee) ( (or more))
4 eggs

Steps:

  • Boil the potatoes the day before until they cooked through but still firm when pierced with a knife (a little undercooked is fine). Drain and set the unpeeled potatoes aside to cool and rest until ready to use.
  • The following day, peel the potatoes and cut into thin slices (about 5mm).
  • Heat a large skillet or tabletop glass-ceramic grill over medium-high heat (for the LeMax, preheat at level 9 for 5 minutes, then reduce heat to 8).NOTE: for the stovetop method, two skillets is best, since you will get better results if every potato is in contact with the bottom of the pan. This will guarantee that they get crispy. A heavy-bottomed or cast-iron skillets is the best choice. Stainless steel and ceramic are also good options.
  • Lightly grease the surface with clarified butter (about 1 teaspoon, or more).
  • Add the onions and fry until they start to soften. Add the mushrooms and potatoes. Increase heat slightly, and fry until golden-brown, adding a little more ghee, if desired (a little extra fat, helps crisp up the potatoes). Season with salt and pepper, to taste.
  • Add the spinach and cook for 1-2 minutes longer.
  • Remove potato mixture from pan/grill; keep warm. Reduce the heat slightly add a little more ghee, and then add the eggs to pan/grill; cook until whites are just set around edges. Serve immediately with the fried potatoes. Enjoy!

Nutrition Facts : Calories 228 kcal, ServingSize 1 serving

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