We often have this when we can’t think of anything to make for dinner, because we usually have all these ingredients on hand. It doesn’t sound particularly tasty, but the flavours blend magnificently. One of the things I like the best about this dish is the contrast in texture. The spinach is tender, the potatoes are crispy, and the egg is soft and warm. Try it. You’ll be surprised at just how good it really is.
I found this recipe in an Everyday Food magazine. It will serve 4 people.
4 tbsp. extra virgin olive oil
2 large potatoes, scrubbed and cut into 1/2″ cubes
coarse salt and ground pepper
2 tbsp. red wine vinegar
1 tbsp Dijon mustard
1 shallot, minced
2 bunches organic spinach, washed, stems removed and coarsely torn
2 ounces Parmesan Reggiano, shaved
In a large non-stick skillet, heat 2 tbsp. of the oil over medium heat. Add potatoes, season with salt and pepper. Cook, tossing occasionally, until potatoes are tender and browned, for about 15 minutes.
Meanwhile, in a large bowl, combine remaining 2 tbsp. oil with vinegar, mustard, and shallot, season with salt and pepper and whisk to combine. Add spinach and Parmesan but do not toss yet. Set aside.
When potatoes are cooked, transfer them to a bowl with the spinach and dressing. Toss the salad until the spinach is slightly wilted, and divide among 4 plates.
Heat the skillet over medium heat and fry eggs until whites are set, but yolks are still soft. Top each salad with a fried egg and serve immediately.