I love breakfast salads - probably because it's often closer to lunch by the time I get around to eating breakfast on a weekend morning! I have just a little bit of Swiss chard left in the garden - perfect for this recipe. The soft-cooked egg yolk makes a yummy "sauce" for the salad.
Source: Adapted from Everyday Food magazine
4 T. olive oil
2 baking potatoes (about 1 pound total), scrubbed and cut into 1/2" cubes
sea salt and pepper
2 T. red-wine vinegar
1 T. Dijon mustard
1 shallot, minced
2 lbs. flat-leaf spinach, torn
2 oz. Parmesan, shaved with a vegetable peeler
4 large eggs
In a large nonstick skillet, heat 2 T. oil over medium heat. Add potatoes; season with salt and pepper. Cook, tossing occasionally, until potatoes are tender and browned, 12-14 minutes.
Meanwhile, in a large bowl, combine remaining 2 T. 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 heat, 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.
This is excellent with sweet potatoes in place of the white potatoes!