Frizzled Egg Spinach Salad

By frizzled, we mean eggs that are crispy on the outside, but oh-so-soft on the inside -- it's the best of both worlds, especially when paired with bacon and spinach.

Frizzled Egg Spinach Salad
Photo: Andy Lyons
Start To Finish Time:
45 mins


  • 2 large round red potatoes, scrubbed

  • 6 ounce fresh green beans (2 cups)

  • 8 slices bacon

  • 8 ounce cremini or button mushrooms, halved (3 cups)

  • 2 cloves garlic, minced (1 tsp.)

  • 4 eggs

  • 1 5 ounce bag baby spinach

  • 1 recipe Raspberry Dressing, recipe below

Raspberry Dressing

  • cup canola oil

  • cup raspberry vinegar

  • 2 tablespoon honey

  • 2 teaspoon bottled chipotle pepper sauce

  • 1 teaspoon Dijon-style mustard

  • ¼ teaspoon cinnamon

  • ¼ teaspoon cumin


  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 (per serving)

523 Calories
37g Fat
33g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 523
% Daily Value *
Total Fat 37g 47%
Saturated Fat 7g 35%
Cholesterol 232mg 77%
Sodium 662mg 29%
Total Carbohydrate 33g 12%
Total Sugars 12g
Protein 17g
Vitamin C 36mg 180%
Calcium 111.1mg 9%
Iron 3.8mg 21%
Potassium 1119mg 24%
Folate, total 133.1mcg
Vitamin B-12 0.9mcg
Vitamin B-6 0.6mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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