Eggs over easy and a spinach salad is one of our favorite ways to combat the mid-winter slump. Crisp spinach is a refreshing alternative to heavy winter go-to’s. It’s made cozy by the addition of a croissant or if you like a pop of sweetness, Kouing Amann and a yolky egg.
This is a light, fresh version of spinach salad. It relies mostly on creamy egg yolk for dressing and is given a punchy tang with the addition of hot peppers.
4 cups fresh spinach
1 ripe but firm avocado, sliced
2-3 scallions, chopped small
Sliced Jalapeno, to taste
Salt, black pepper and red pepper flakes, to taste
4 croissant or kouing amann
4 eggs, fried
1 lemon, quartered
Arrange spinach, avocado, and croissant on 4 plates. Top with fried egg, jalapeno, salt, pepper, and red pepper flakes to taste. Serve immediately with lemon wedge.
Crispy Fried Eggs
3 Tbsp oil
Salt & black pepper
Heat 3 Tbsp. oil in a large nonstick skillet or well-seasoned castiron pan over medium-high. When the oil is shimmering, carefully add eggs one at a time, spaced so they will not run into each other. Cook undisturbed until edges are crisp and browning and whites are mostly set then flip eggs over and cook 10-15 seconds more. Plate eggs immediately.