Tuesday, November 9, 2010

Sunny Side Up Brunch Salad

As much as I love muffins (and boy do I love muffins), I find that a breakfast without some greens just isn't complete.

Green veggies (whether it's spinach blended into my smoothie or my Sunny Side Up Salad below) give me a boost of energy for the day, alkalize my body, boost my nutrient intake, and help protect my skin.

I brought this dish to a brunch with our 'dinner and a doc' friends, Thomas & Jeanette. This time it was brunch and a doc (not quite the same effect when lacking the alliteration, but you get the idea). I brought Sunny Side Up Salad and Thomas made Venison & Shitake meatballs served with a trio of mashes (carrot ginger, sweet potato garlic, and radish turnip). He is insanely creative in the kitchen. I love it.

We ate while we bemoaned the current state of our national debt by watching I.O.U.S.A.

The Sunny Side Up Salad is a warm spinach and potato salad with a red wine & mustard vinaigrette, topped with a fried egg. Sunny side up of course.

Here's the recipe:

2 Tbsp. grapeseed oil or coconut oil
2 baking potatoes, cut into 1/2" cubes (I used 4 red potatoes)
sea salt & black pepper to taste
2 Tbsp. olive oil
2 Tbsp. red wine vinegar
1 Tbsp. Dijon mustard (I used stoneground mustard)
1 shallot, minced (or you can use sweet yellow onion)
2 bunches of flat leaf spinach or abt 1/2 lb. of baby spinach leaves, stems removed
2 oz. Parmesan cheese
4 large free-range eggs from happy chickens

Heat grapeseed or coconut oil in a large skillet. Add potatoes and season with sea salt and pepper. Cook, stirring occasionally, until potatoes are tender and browned, about 12-14 minutes.

Meanwhile, combine olive oil, red wine vinegar, mustard, and minced shallot in a large bowl and whisk to combine. Add spinach and Parmesan to the bowl and set aside.

When potatoes are done, add them to the bowl and toss salad until spinach is only slightly wilted.

Fry up your eggs until the whites are just set but yolks are still soft, then top each salad with an egg.

Perfect served alongside muffins for brunch! (Or breakfast or lunch or dinner. There really are no rules here.)

What is your favorite brunch dish? 

This post is linked to Tuesday Twister


  1. This looks so good! I do something similar, though far simpler, for brunch: spinach sauteed with onions and garlic, topped with a poached egg. I'm going to have to try this next time, though - it looks delicious!

  2. Thanks Jennifer! Your version with garlic and onions sounds great too. I'll have to try that :)


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