Egg And Crispy Potato Over Wilted Spinach – a delicious recipe with Potatoes, Salt, Balsamic Vinegar, Dijon Mustard, Black Pepper, Raw Spinach. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place potato slices on a cookie sheet sprayed with olive oil spray. Spray a light coating on the potatoes. Sprinkle with sea salt. Bake in a 425u00b0F oven until golden brown and crispy (approximately 20-25 minutes).
2
While the potatoes are cooking, place vinegar in a bowl and heat in microwave for approximately 45 seconds. (Don't boil vinegar). Combine mustard and hot vinegar with pepper. This mixture needs to be hot enough to wilt the spinach when it is mixed with the raw spinach. At this point you may need to place it back into the microwave for a few seconds to heat the mixture up. Don't put it in there for too long-just a few seconds. Toss the vinegar/mustard mixture with the spinach. Divide onto 4 plates.
3
As the potatoes are finishing up, cook 4 eggs over easy. When the potatoes are golden brown and crispy, divide them evenly into 4 equal servings and place on the wilted spinach. Top each plate with an egg and sprinkle with salt and pepper as desired.
247
kcal
Calories
10
g
Fat
22
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 cups Potatoes, Unpeeled, Sliced Thin, 1/2 teaspoons Sea Salt, 5 Tablespoons Balsamic Vinegar Or Red Wine Vinegar, 2 Tablespoons Dijon Mustard, and more.
Yes, Egg And Crispy Potato Over Wilted Spinach falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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