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Egg and Wilted Spinach Salad
Nb persons: 4
Yield:
Preparation time:
Total time:
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1 5-6 oz. bag | baby spinach |
2 medium | Granny Smith apples, cored and sliced |
3 Tbsp. | olive oil |
2 Tbsp. | balsamic vinegar |
1 Tbsp. | honey |
8 | eggs |
4 oz. | blue cheese, crumbled |
In a large serving bowl place spinach; set aside. In a very large skillet, cook apple slices in 2 Tbsp of the olive oil for 3 - 4 minutes or until tender. Stir in balsamic vinegar and honey. Bring to just boiling. Add to spinach in bowl; toss to combine and slightly wilt. In the same skillet, heat remaining 1 Tbsp. olive oil over medium heat. Break four eggs into skillet. sprinkle with half of the blue cheese, 1/8 tsp. each salt and pepper. Reduce heat to low; cook 4-5 minutes or until whites are set. For more doneness, cover the last 2 minutes. Repeat with remaining eggs and cheese. Place two eggs on each serving. Makes 4 servings.
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