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                                                                  We like a soft-cooked egg for the "sauce" it makes for the salad, but a firmer fried egg is tasty, too; cook it a minute or two longer before covering the skillet.

                                                                  Ingredients
                                                                  • Yes No 4 tbsp olive oil
                                                                  • Yes No 2 1 lb baking potato
                                                                  • Yes No coarse salt
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1 shallot
                                                                  • Yes No 2 thick, 2 lb flat spinach, leaves
                                                                  • Yes No 2 oz parmesan
                                                                  • Yes No 4 large egg
                                                                  • 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 four 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.
                                                                  Yields: 4
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
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                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
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                                                                    Minute

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