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Warm-Egg-Salad-With-Herby-Croutons-1

Warm Egg Salad With Herby Croutons

Maybe the simple name doesn’t do justice to this delectable salad of potatoes, spinach, and parmesan topped with a fried egg. This can be whipped up with leftover boiled potatoes and past its best bread (for the croutons) to create a miniature feast!

Serves: 4
Prep Time: 20 minutes
Cook Time: 7 minutes

Ingredients:

  • 8 tbsp olive oil, divided
  • 2 large potatoes, scrubbed and cut into 1cm thick cubes
  • Salt and black pepper
  • 2 tbsp red wine vinegar
  • 1 tbsp Dijon mustard
  • 2 spring onions, finely chopped
  • 60g Parmesan, shaved with a vegetable peeler
  • 3 slices of stale white bread, crusts removed and cut into bitesized cubes
  • 1 tsp dried oregano
  • 1kg baby spinach, leaves washed
  • 4 large eggs

Instructions:

1. In a large nonstick pan, heat two tablespoons of the oil over a medium heat. Add the potatoes and season with salt and pepper. Cook, stirring occasionally, for 12-15 minutes until they are tender and golden.

2. Meanwhile, in a large bowl, combine another two tablespoons of oil with the vinegar, mustard and spring onions. Season with salt and pepper, and whisk to combine. Add the shaved Parmesan and set aside.

3. Preheat the oven to 180°C/160°C fan/gas mark 4. Drizzle two tablespoons of olive oil over a baking tray and add the cubes of bread. Sprinkle over a pinch of salt, the oregano and another two tablespoons of olive oil and toss to coat. Bake the croutons for five minutes, then turn with a spatula. Bake for another 6-7 minutes until golden and crispy, then set aside.

4. When the potatoes are ready, immediately transfer to a bowl with the spinach and the mustard dressing (but reserve the pan.) Toss the salad to combine until the spinach is slightly wilted, and then divide among four plates.

5. Heat the same pan over a medium heat, and gently crack the eggs into the pan one by one. Season with salt and pepper and cook for one minute, until the whites are almost set. Turn off the heat, cover the pan and allow to stand for about two minutes, until the whites are just set but the yolks are still runny. Top each salad with a fried egg and some herby croutons and serve immediately.

Per Serving: 570kcals, 37.8g fat (8g saturated), 43.5g carbs, 4.1g sugars, 22.2g protein, 10.6g fibre, 0.51g sodium

This gorgeous recipe is courtesy of our sister website easyfood.ie. Easy Food is Ireland’s go-to source for all things food. It is the ultimate cooking and kitchen guide for home cooks, from fail-safe recipes to expert tips from our very own custom-built test kitchen. Visit easyfood.ie for more great recipes, and don’t forget to pick up a copy of our magazine!


About the Author

Easy Food is Ireland's No.1 food magazine and always answers the question, “What’s for dinner?". It is the ultimate kitchen and cooking guide for home cooks, with every issue containing a delicious mix of cooking tips, budget recipes, easy meal ideas and nutritional information. We have step-by-step recipes with accompanying cook-along videos on our YouTube channel, as well as practical information from Home Economics teachers in each issue. There’s something for everyone, as young cooks can flip to the Kids’ Kitchen section for fun kitchen tips, kid-friendly cooking products and a cut-out-and-keep recipe that they’re sure to love! Check out Easy Food on Facebook, Twitter, Instagram and YouTube.
 

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