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Frizzled Egg Spinach Salad

3.0 by 6 people
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  • Makes: 4 servings
  • Start to Finish: 45 mins

Frizzled Egg Spinach Salad



  1. Cut each potato into 8 wedges. Place in 12-inch skillet. Add water to cover; bring to boiling. Reduce heat and simmer, covered, for 5 minutes. Add green beans; return to boiling. Reduce heat and simmer, covered, for 5 minutes more. Drain; rinse in cold water.
  2. Wipe out skillet to dry. Add bacon to skillet and cook until crisp. Drain on paper towels; reserve 2 Tbsp. drippings in skillet. (Reserve additional drippings to use as needed for cooking potatoes and eggs.)
  3. Add mushrooms and garlic to skillet; cook over medium-high heat for 4 minutes. Remove from skillet. Cover to keep warm.
  4. Add potato wedges to skillet. Cook over medium heat for 8 to 10 minutes, turning to brown on both sides and adding reserved drippings as needed. Remove from skillet.
  5. To frizzle, break eggs into skillet; sprinkle with salt and pepper. Reduce heat to low; cook eggs for 4 to 5 minutes or until whites are completely set and yolks start to thicken. For more doneness on top, cover during the last 2 minutes of cooking.
  6. Line plates with spinach. Top with beans, bacon, mushrooms, potatoes, and one egg. Add Raspberry Dressing to skillet to warm. Drizzle salads with some dressing; pass remaining. Makes 4 servings.

Raspberry Dressing



  1. In a bowl, whisk together canola oil, raspberry vinegar, honey, chipotle pepper sauce, mustard, cinnamon, and cumin.

Nutrition Facts (Frizzled Egg Spinach Salad)

    Per serving:
  • 523 kcal cal.,
  • 37 g fat
  • (7 g sat. fat,
  • 15 g polyunsaturated fat,
  • 12 g monounsatured fat),
  • 232 mg chol.,
  • 662 mg sodium,
  • 33 g carb.,
  • 5 g fiber,
  • 12 g sugar,
  • 17 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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