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Frizzled Egg Spinach Salad

Makes: 4 servings
Start to Finish 45 mins
Frizzled Egg Spinach Salad
Ingredients
  • 2  large round red potatoes, scrubbed
  • 6  ounces  fresh green beans (2 cups)
  • 8  slices  bacon
  • 8  ounces  cremini or button mushrooms, halved (3 cups)
  • 2  cloves garlic, minced (1 tsp.)
  • 4  eggs
  • 1 5 - 6  ounce bag  baby spinach
  • 1  recipe Raspberry Dressing, recipe below
Directions

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
Ingredients
  • 1/3  cup  canola oil
  • 1/3  cup  raspberry vinegar
  • 2  tablespoons  honey
  • 2  teaspoons  bottled chipotle pepper sauce
  • 1  teaspoon  Dijon-style mustard
  • 1/4  teaspoon  cinnamon
  • 1/4  teaspoon  cumin
Directions

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

Nutrition Facts (Frizzled Egg Spinach Salad)
  • Servings Per Recipe 4,
  • cal. (kcal) 523,
  • Fat, total (g) 37,
  • chol. (mg) 232,
  • sat. fat (g) 7,
  • carb. (g) 33,
  • Monosaturated fat (g) 12,
  • Polyunsaturated fat (g) 15,
  • Trans fatty acid (g) 0,
  • fiber (g) 5,
  • sugar (g) 12,
  • pro. (g) 17,
  • vit. A (IU) 3790,
  • vit. C (mg) 36,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 1,
  • Niacin (mg) 6,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 133,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 662,
  • Potassium (mg) 1119,
  • calcium (mg) 111,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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