The Spamwise Chronicles

Spinach, Eggs and Potatoes

Arugula and Bordeaux spinach salad, with fried farm egg and homemade sea salt and sherry vinegar potato chips
Arugula and Bordeaux spinach salad, with fried farm egg and homemade salt-and-vinegar potato chips

Bordeaux spinach is an heirloom variety of spinach that’s sweeter and more tender than regular spinach. Substitute regular spinach if unavailable.

1/4 cup arugula leaves, washed and spun dry
1/4 cup Bordeaux spinach, washed and spun dry
1 chicken egg
2 small Yukon Gold potatoes, thinly sliced with a mandoline or by hand
olive oil
sea salt
freshly milled black pepper
sherry vinegar

Gently heat about a teaspoon of olive oil in a skillet over medium-low heat. Add arugula and spinach to the pan. Wilt for about 10 to 20 seconds, then remove from heat and pile onto a salad plate. Lightly dress the greens with some lemon juice or vinaigrette, if you like. The beauty of this salad though, is how the yolk from the egg marries with the potato chips, and how the sweetness and freshness of the greens comes shining through.

Add some more olive oil to the pan and heat through, about 1 minute. Crack open an egg and add to the skillet. Season with salt and pepper. When egg reaches its desired doneness, remove from heat and lay atop greens.

In the same skillet, add sliced potatoes to the pan. Fry until potatoes are golden brown; do not burn. Remove from heat and lay atop a paper towel-lined plate. Taste for salt and pepper, then sprinkle potato chips with a couple of teaspoons sherry vinegar. Spoon potato chips onto the salad plate, then serve at once.

Time: About 30 minutes, including prep.

This is my second entry for Souper (Soup, Salad and Sammie) Sundays for the week of January 16, 2012 to January 22, 2012, a weekly foodblogging event organized and hosted by Deb of Kahakai Kitchen.

This entry was published on January 21, 2012 at 6:07 pm. It’s filed under food, food photography, winter and tagged , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

5 thoughts on “Spinach, Eggs and Potatoes

  1. That looks amazing! I’m now in the mood for eggs. 🙂

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  2. That sounds delicious! Love that you served some healthy greens with this.

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    • Thanks for the comment, and for stopping by.

      I love “minimalist” salads, because they let the ingredients speak for themselves. The added bonus is that they tend to be healthier, since there isn’t that much oil or fat involved.

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  3. This looks like my favorite kind of lunch or dinner salad–the perfect grouping of ingredients. Thanks for sending it to Souper Sundays. 😉

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