Warm Sweet Potato Spinach Salad With Fried Eggs

5m
Prep Time
25-35m
Cook Time
30m
Ready In


"I love this salad ... for me, this can be breakfast, brunch, or dinner. It would also make a great side salad served with a bowl of your favorite soup for a light dinner."

Original is 4 servings
  • FOR SALAD BASE
  • FOR EGGS
  • FOR VINAIGRETTE
  • Garnish

Nutritional

  • Serving Size: 1 (584.4 g)
  • Calories 1045.1
  • Total Fat - 72 g
  • Saturated Fat - 19.3 g
  • Cholesterol - 958.4 mg
  • Sodium - 1293.9 mg
  • Total Carbohydrate - 44.6 g
  • Dietary Fiber - 5.8 g
  • Sugars - 12.5 g
  • Protein - 53.8 g
  • Calcium - 312.4 mg
  • Iron - 11.3 mg
  • Vitamin C - 48.7 mg
  • Thiamin - 0.5 mg

Step by Step Method

Step 1

Vinaigrette ... In a small bowl, measuring cup or tupperware container (which I like because you can put the lid on and shake), add the vinegar, oil, honey, salt and pepper to taste. Whisk well, or shake and set off to the side.

Step 2

Bacon Potato Salad ... To a non-stick pan, add the bacon and slowly render on medium-medium high heat. If you render it slowly, you will not need to add any oil or butter. 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 heat and add the onion, sweet potatoes, and garlic and stir well to combine with the bacon drippings, saute until everything is tender; it should take around 10-15 minutes. Season well with salt and pepper. Transfer to a bowl and cover to keep warm as you make the eggs and salad.

Step 3

Eggs ... To the same frying pan you cooked the bacon and potatoes in ... just wipe with a paper towel and return to the heat. Add the butter and bring to medium heat. Add the four eggs (use room temperature eggs), and 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 burn, and it adds a poached like quality without actually poaching. Don't add much, just 1/4 cup 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 and set, but not crisp.

Step 4

Baguettes ... You can use your broiler, oven, or even the toaster; I don't find it necessary to add anything to the toast because it will be topped with the egg and the vinaigrette.

Step 5

Salad ... As the eggs cook, add the spinach, diced pear, and a little vinaigrette to the bowl with the potatoes and bacon and toss gently (don't break up the potatoes). The heat of the potatoes will slightly wilt the spinach.

Step 6

Serve ... Plate the salad and top with a toasted baguette, the egg; and drizzle with a bit more of the vinaigrette over the top. And to finish ... garnish with blue cheese crumbles. ENJOY!

Tips


No special items needed.

0 Reviews

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