Best 7 Spinach Salad With Poached Eggs Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Are you looking for a healthy and satisfying salad that's also easy to make? Look no further than this spinach salad with poached eggs. This delicious dish is packed with nutrients and flavor, and it's perfect for lunch or dinner. The poached eggs add a rich and creamy texture, while the spinach, tomatoes, and avocado provide a variety of vitamins, minerals, and antioxidants. You can also add other ingredients to your salad, such as bacon, cheese, or nuts, to customize it to your liking. Best of all, this salad is quick and easy to make, so you can enjoy it even on busy weeknights.

This article provides two different recipes for spinach salad with poached eggs. The first recipe is for a classic spinach salad with poached eggs, while the second recipe is for a more hearty salad with added bacon and cheese. Both recipes are easy to follow and can be tailored to your own dietary needs and preferences. So what are you waiting for? Give this spinach salad with poached eggs a try today!

Let's cook with our recipes!

SPINACH SALAD WITH POACHED EGGS



Spinach Salad with Poached Eggs image

This Spinach Salad with Poached Eggs is a nutritious dish that's sure to please. Be sure to use cold eggs, straight from the refrigerator, because they will be easier to break and are more likely to hold their shape well during cooking.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 30m

Number Of Ingredients 6

1 tablespoon plus 1/2 cup white-wine vinegar
4 large eggs
6 strips bacon (about 6 ounces), cut crosswise into 1/2-inch pieces
1 shallot, minced
Coarse salt and ground pepper
12 ounces baby spinach (about 12 cups)

Steps:

  • Fill a large skillet with 1 1/2 inches of water. Heat over medium heat just until bubbles appear on bottom; stir in 1 tablespoon vinegar.
  • Break one egg into a cup; dip cup in water 20 seconds, then release egg. Repeat with remaining eggs. Cook until whites are just firm, 4 to 6 minutes. Remove with a slotted spoon. Drain on paper towels; trim edges with a knife.
  • In a medium saucepan, cook bacon over medium-high heat, stirring occasionally, until browned, 4 to 6 minutes. Remove, and drain on paper towels. To the same pan, add shallot, and cook in bacon fat until soft, about 2 minutes. Add remaining 1/2 cup vinegar; boil over high heat until reduced to 1/3 cup, 2 to 3 minutes. Season with salt and pepper.
  • In a bowl, toss spinach with bacon and hot vinaigrette. Divide among plates; top each with a poached egg.

Nutrition Facts : Calories 357 g, Fat 30 g, Fiber 5 g, Protein 12 g

SAUTEED SPINACH WITH POACHED EGGS



Sauteed Spinach with Poached Eggs image

Eggs make a great anytime meal. Here, poached eggs sit on a bed of sauteed spinach and nutty quinoa. When using cooked quinoa, this cozy, healthy meal takes just 15 minutes from start to finish.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 15m

Number Of Ingredients 6

1 tablespoon olive oil, plus more for drizzling
3 bunches flat-leaf spinach (10 1/2 cups), stems removed
Coarse salt and pepper
1 cup packed fresh cilantro
4 large eggs
2 cups cooked quinoa, warmed

Steps:

  • In a straight-sided skillet, heat 2 inches water over medium to a gentle simmer until a few bubbles break the surface.
  • Meanwhile, in a large skillet, heat oil over medium-high. Add spinach to pan and toss until slightly wilted. Season with salt and pepper. Cover and cook 1 minute. Add 3/4 cup cilantro, then transfer to a colander and press excess liquid from greens.
  • Crack 1 egg into a small bowl and gently tip into simmering water. Repeat with remaining 3 eggs. Cook until whites are set and yolks are runny, 2 to 3 minutes. With a slotted spoon, transfer to a plate lined with paper towels to drain. Divide quinoa, spinach, and eggs among 4 bowls, and season with salt and pepper. Sprinkle with remaining 1/4 cup cilantro, and drizzle with olive oil to serve.

Nutrition Facts : Calories 240 g, Fat 11 g, Fiber 7 g, Protein 16 g, SaturatedFat 2 g

BISTRO SALAD WITH POACHED EGGS



Bistro Salad with Poached Eggs image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

Kosher salt
8 ounces haricots verts or green beans, trimmed
4 slices thick-cut bacon, cut into 1/2-inch pieces
3 tablespoons white wine vinegar
2 teaspoons dijon mustard
2 heads frisee, torn (about 8 cups)
1 head Belgian endive, halved lengthwise and thinly sliced
3 tablespoons chopped fresh herbs (such as parsley, tarragon or a combination)
1 small shallot, minced
Freshly ground pepper
4 large eggs
1/2 baguette, sliced and lightly toasted

Steps:

  • Bring a medium saucepan of salted water to a boil. Add the haricots verts and cook until crisp-tender, about 3 minutes. Drain and rinse under cold water; transfer to a paper towel-lined plate. Refill the pot with water and bring to a simmer.
  • Meanwhile, cook the bacon in a large nonstick skillet over medium-high heat, stirring occasionally, until browned, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Pour the drippings into a large bowl; whisk in 2 tablespoons vinegar and the mustard until smooth. Add the frisee, endive, haricots verts, herbs, shallot, bacon, 1/2 teaspoon salt and a few grinds of pepper; toss.
  • Add the remaining 1 tablespoon vinegar to the simmering water. Reduce the heat to low. Crack each egg into a ramekin or teacup, then gently slip into the water. Cook until the whites are set but the yolks are still runny, about 3 minutes. Remove from the heat.
  • Divide the salad among plates. Remove the eggs with a slotted spoon, blot dry on a paper towel, then transfer to the salads. Season with salt and pepper and serve with the baguette.

Nutrition Facts : Calories 440 calorie, Fat 18 grams, SaturatedFat 6 grams, Cholesterol 205 milligrams, Sodium 970 milligrams, Carbohydrate 50 grams, Fiber 9 grams, Protein 21 grams

SPINACH AND EGG SALAD



Spinach and Egg Salad image

Provided by Pierre Franey

Categories     easy, salads and dressings

Time 10m

Yield 4 servings

Number Of Ingredients 7

1 pound fresh spinach
2 tablespoons red-wine vinegar
1 ablespoon Dijon-style mustard
Salt and freshly ground pepper to taste
4 tablespoons olive oil
2 hard-cooked eggs, boiled for 10 minutes
4 tablespoons finely chopped Italian parsley

Steps:

  • Trim off and discard any tough stems or bruised spinach leaves. Wash thoroughly in several changes of cold water. Drain and shake off excess water.
  • Combine the vinegar, mustard, salt, pepper and oil in a small bowl and blend well with a wire whisk.
  • Peel the eggs and chop them coarsely. Place the spinach in a salad bowl and add the eggs, parsley and the dressing. Toss well and serve immediately.

Nutrition Facts : @context http, Calories 183, UnsaturatedFat 13 grams, Carbohydrate 5 grams, Fat 16 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 378 milligrams, Sugar 1 gram, TransFat 0 grams

WARM SPINACH SALAD WITH SOFT-POACHED EGGS



Warm Spinach Salad With Soft-Poached Eggs image

Spinach is so good, and with soft poached eggs, this is divine! From Food & Wine magazine. This recipe originates in England and France.

Provided by Sharon123

Categories     Spinach

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

salt
4 large eggs
1 lb Baby Spinach
5 tablespoons extra virgin olive oil
1/4 cup sherry wine vinegar
2 tablespoons balsamic vinegar
2 large shallots, thinly sliced (may sub scallions)
2 teaspoons coarsely chopped fresh thyme (or 1/4 tsp. dried)
fresh ground pepper

Steps:

  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 256.4, Fat 22.3, SaturatedFat 4, Cholesterol 211.5, Sodium 161.2, Carbohydrate 6.3, Fiber 2.5, Sugar 0.9, Protein 9.8

WARM SPINACH SALAD WITH FRIED EGG AND POTATOES



Warm Spinach Salad with Fried Egg and Potatoes image

Sunny-side up eggs cook in the wink of an eye, ready to top a spinach salad with potatoes that are sautéed in the same skillet.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 20m

Number Of Ingredients 9

4 tablespoons olive oil
2 baking potatoes (about 1 pound total), scrubbed and cut into 1/2-inch cubes
Coarse salt and ground pepper
2 tablespoons red-wine vinegar
1 tablespoon Dijon mustard
1 shallot, minced
2 bunches flat-leaf spinach (2 pounds total), thick stems removed, leaves washed well and roughly torn
2 ounces Parmesan, shaved with a vegetable peeler
4 large eggs

Steps:

  • In a large nonstick skillet, heat 2 tablespoons oil over medium. Add potatoes; season with salt and pepper. Cook, tossing occasionally, until potatoes are tender and browned, 12 to 14 minutes.
  • Meanwhile, in a large bowl, combine remaining 2 tablespoons oil with vinegar, mustard, and shallot; season with salt and pepper, and whisk to combine. Add spinach and Parmesan (do not toss); set aside.
  • When potatoes are done cooking, immediately transfer to bowl with spinach and dressing (reserve skillet). Toss salad until spinach is slightly wilted, and divide among 4 plates.
  • Heat skillet over medium, and gently crack eggs into skillet without breaking yolks; season with salt and pepper. Cook until whites are almost set, about 1 minute. Cover, turn off heat, and let stand until whites are just set but yolks are still soft, about 2 minutes more. Top each salad with a fried egg, and serve immediately.

POACHED EGGS WITH SPINACH AND TOMATOES



Poached Eggs with Spinach and Tomatoes image

Unlike its inspiration, Eggs Benedict, this breakfast is light and healthy.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 9

4 large eggs
1 tablespoon olive oil
16 grape tomatoes, halved crosswise
1 teaspoon coarse salt
Freshly ground pepper
8 ounces baby or regular spinach (about 16 cups), tough stems discarded
1 garlic clove
2 tablespoons distilled white vinegar
1 tablespoon finely chopped fresh chives

Steps:

  • Fill a large, shallow, straight-sided pan with 2 inches water. Bring to a boil. Break each egg into a small ramekin.
  • Meanwhile, heat oil in a medium nonstick skillet over medium heat until hot but not smoking. Add tomatoes; cook, stirring, until they start to break down, about 5 minutes. Add salt; season with pepper. Transfer to a plate; tent with foil to keep warm. Add spinach and garlic to skillet; cook, stirring, until spinach has just wilted, 1 to 2 minutes. Discard garlic.
  • When water is boiling, add vinegar; turn off heat. Using tongs, tilt ramekins in pan, and slide eggs into water. Cover; let stand until whites are opaque and yolks are cooked as desired, 2 to 3 minutes. Use a slotted spoon to put eggs on paper towels to drain. Trim whites.
  • Divide spinach among four plates; lay a poached egg and 8 tomato halves on top. Season with pepper; sprinkle each serving with 3/4 teaspoon chives.

Nutrition Facts : Calories 209 g, Cholesterol 425 g, Fat 14 g, Fiber 2 g, Protein 15 g, Sodium 457 g

Tips:

  • Choose fresh, young spinach leaves for the best flavor and texture.
  • Poach the eggs carefully to avoid overcooking them. The whites should be set and the yolks should be runny.
  • Use a good quality balsamic vinegar for the dressing. A cheap vinegar will have a harsh flavor that will overpower the other ingredients.
  • Add the dressing just before serving to prevent the spinach from wilting.
  • Garnish the salad with crumbled bacon, chopped nuts, or grated hard cheese, if desired.

Conclusion:

Spinach salad with poached eggs is a delicious and healthy meal that is perfect for breakfast, lunch, or dinner. It is packed with nutrients, including vitamins A, C, and K, iron, and fiber. The poached eggs add protein and richness to the salad, making it a satisfying meal. This salad is also very versatile and can be customized to your liking. Add your favorite vegetables, fruits, or nuts. You can also change up the dressing to create a different flavor profile. No matter how you serve it, spinach salad with poached eggs is sure to be a hit.

Related Topics