Warm Spinach Salad With Soft-Poached Eggs – a delicious recipe with salt, eggs, Spinach, extra virgin olive oil, sherry wine vinegar, balsamic vinegar. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
In a medium saucepan, bring 1 quart of water to a boil. Add 1 teaspoon of salt and the eggs and simmer over medium high heat for 5 minutes. Using a slotted spoon, move the eggs to a bowl of cold water and let sit for 3 to 4 minutes. Keep the pan of hot water on the stove over low heat.
2
Meanwhile, put the spinach in a large bowl. In a medium skillet, combine the olive oil, sherry and balsamic vinegars, shallots and thyme, and boil for 1 minute.
3
Crack the eggs all over and gently peel them under warm running water, keeping them whole. Using a slotted spoon, slip the eggs in the hot water for 30 seconds.
4
Pour the warm dressing over the spinach, season with salt and pepper and toss. Mound the salad on plates, top each with an egg and serve.
341
kcal
Calories
29
g
Fat
6
g
Carbs
17
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 9 ingredients. The key ingredients include: salt, 4 large eggs, 1 lb Baby Spinach, 5 tablespoons extra virgin olive oil, and more.
Yes, Warm Spinach Salad With Soft-Poached Eggs falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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