Warm Spinach Salad with Fried Egg and Potatoes

Warm Spinach Salad by JoinMeForDinner

In between.

That’s what this time of year is. It’s just in between. It’s not winter and it’s not quite spring. I went clothes shopping today and had a hard time finding much. It’s still too early for white jeans and short-sleeved T’s, but if I have to wear the same old sweaters I’ve been wearing all winter one more day, I’ll go berserk.
I was wondering why I have found it hard lately to get motivated to try anything new in the kitchen. I’ve read similar comments by other food bloggers. Have you noticed that many of your favourite food blog posts are, well, boring, lately? Another kale salad?? C’mon. Even Pinterest seems to just be recycling the same old fattening desserts made with a cake mix and a package of instant pudding . . . or low-fat pancakes made with a mashed banana and a handful of oats. Oh yum.
And now I’ve realized why. We’re simply in between seasons. Asparagus hasn’t poked up through the soil yet, it’s not prawning season for a while, and here at home we’re just working on using up our freezer stores of pumpkin puree, blueberries, and Saskatoons. Once the sun comes back, the nettles will be out, we’ll be getting creative with garlic scapes, and we’ll be scooping up all the early produce at the farmers’ market.
In the meantime, here’s one of our old standby’s. It’s a supper we make when there’s “nothing to make.” We usually have fresh spinach and eggs in the frig, and potatoes, shallots, and parmesan are always on hand. It’s fast and easy to throw together for those nights when you just don’t feel like cooking.
Like tonight.

Bring on Spring!

Serves 4

  • 4 Tbsp. olive oil
  • 2 baking potatoes, scrubbed and cut into 1/2 inch cubes
  • coarse salt and ground pepper
  • 2 Tbsp. red wine vinegar
  • 1 Tbsp. Dijon mustard
  • 1 shallot, minced
  • 2 bunches flat-leaved spinach, stems removed, washed, dried and torn
  • 2 ounces Parmesan, shaved with a vegetable peeler
  • 4 large eggs


  • In a large skillet, heat 2 Tbsp oil over medium heat. Add potatoes, season with salt and pepper. Cook, tossing occasionally, until potatoes are tender and browned, about 15 min.
  • 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 (do not toss yet) and set aside.
  • When potatoes are done cooking, immediately transfer to the bowl with spinach and dressing. Toss salad until spinach is slightly wilted, and divide among four plates.
  • Heat skillet over medium and gently crack eggs into skillet without breaking yolks. 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 min. more. Top each salad with a fried egg and serve immediately.

What do YOU make when there is “nothing to make?” What’s your go-to meal? Leave a comment below. We all need new ideas.

Recipe from Martha Stewart’s Everyday Food


About Flavour and Savour @flavourandsavour.com

clean-eating recipes, mostly gluten-free, always delicious!
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2 Responses to Warm Spinach Salad with Fried Egg and Potatoes

  1. Debra says:

    Just wanted to say that I tried this recipe, and it was great! I had to make some substitutions based on what I had on hand. I didn’t have any spinach, so I lightly sauteed some of the dreaded over-popular kale ;-), and used sweet potatoes instead of regular baking potatoes. I didn’t have shallots, so I used some sauteed minced garlic instead. It was a simple yet delicious meal.

    • What great substitutions! I love the idea of kale and sweet potatoes and the kale is going crazy in my garden right now. Thanks for sharing your creation! Must try this.

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