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
freshly milled black pepper
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.