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Egg and spinach salad recipe

Egg and spinach salad recipe

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  • Recipes
  • Dish type
  • Salad
  • Green salad
  • Spinach salad

Hard-boiled eggs, bacon, fresh spinach leaves and onion are tossed with a lemony dressing.

61 people made this

IngredientsServes: 6

  • 4 eggs
  • 8 rashers bacon
  • 300g (11 oz) fresh spinach
  • 1 small onion, chopped
  • 6 tablespoons olive oil
  • 3 tablespoons lemon juice
  • 2 cloves garlic, minced
  • salt and freshly ground black pepper to taste

MethodPrep:20min ›Cook:5min ›Ready in:25min

  1. Place eggs in a saucepan and cover with cold water. Bring water to the boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  2. Place bacon in a large, deep frying pan. Cook over medium high heat until evenly brown. Drain, dice and set aside.
  3. In a large bowl, combine the eggs, bacon, spinach and onion.
  4. In a small bowl, whisk together the oil, lemon juice, garlic and salt and pepper. Pour over salad and toss well to coat.

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Reviews & ratingsAverage global rating:(56)

Reviews in English (45)

by naples34102

It's a shame that such a magnificent salad has such a plain Jane name. "Spinach Salad II" just doesn't do it justice! I was tempted to dock it a star just for calling for vegetable oil in the dressing (I used olive oil) but all the positives more than outweighed this one little negative. Beautiful, fresh, perfect blend of flavors and colors, and extremely good for you too! Other than using olive oil rather than vegetable oil, and thinly sliced red onion for the chopped onions called for, I made no other changes or additions. Why mess with perfection? Loved, loved, loved the dressing - so light and fresh tasting! Rather than tossing the salad I made individual servings on salad plates, topping each bed of spinach with the remaining ingredients. This made for a beautiful presentation. Thanks for sharing this keeper recipe Dee J - we cleaned our plates!-14 Aug 2009

Recipe Summary

  • 1 prepared 9-inch single pie crust
  • 4 eggs
  • ¾ cup milk
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon minced garlic
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ⅛ teaspoon ground nutmeg
  • ½ (10 ounce) bag fresh spinach
  • 1 (8 ounce) package sliced fresh mushrooms
  • ½ yellow onion, sliced
  • ½ (4 ounce) container crumbled feta cheese
  • ½ (8 ounce) package shredded Swiss cheese, divided

Preheat oven to 400 degrees F (200 degrees C).

Fit pie crust into a 9-inch pie dish.

Whisk eggs, milk, parsley, garlic, salt, black pepper, and nutmeg in a bowl.

Gently combine spinach, mushrooms, onion, and feta cheese in a separate bowl. Spread spinach-mushroom mixture in the prepared pie dish top with half the Swiss cheese.

Pour egg mixture evenly over the filling, swirling egg mixture in bowl to spread seasonings through the eggs top the quiche with remaining Swiss cheese. Place quiche on a baking sheet.

Bake in preheated oven until the quiche is lightly puffed and browned, 45 to 50 minutes. A toothpick inserted into the center of the filling should come out clean. Cool for 30 minutes before serving.

Tear spinach into bite sized pieces and arrange on two dinner plates as a main dish or four salad plates as a side. Cut tomatoes and eggs into wedges and arrange on top of spinach.

In a bowl or jar, whisk together vinegar, oil, and sugar. Drizzle dressing over salads and sprinkle each with a little alaea salt.

Approximate cost/serving: Baby spinach is very cheap at local farms or Sam’s Club. Eggs are super affordable too! Total cost came out to around $2 for us so that was $1 per serving for a main dish or 50 cents per serving for a side.
Vegetarian/Gluten Free: Although it’s vegetarian, you can make it vegan by substituting some firm tofu for the eggs. Totally gluten free.

Once tossed, it is best to enjoy salad the same day. Spinach wilts extremely fast.

You can make it ahead though: Refrigerate all salad ingredients in a bowl covered with plastic separately from the dressing for up to 2 days. Dressing lasts for up to 2 weeks in the fridge.

What if dressing solidifies in the fridge? Olive oil hardens when refrigerated. Just place the jar with the dressing in a bowl with hot water for 10 minutes or so. Always shake dressing before adding to salad.

I absolutely love my salad spinner. But if you don’t have one here is how you can dry spinach without a salad spinner:
1. Wash spinach in a large bowl with cold water.
2. Drain and wash again.
3. Drain as much as you can. I usually hold it with my hand. No colander.
4. Spread on a linen towel and pat dry. You might have to switch a towel for dry one. Still more environmentally friendly choice than paper towels.

Unfortunately not. Once you freeze fresh spinach it wilts. You can freeze spinach for a green smoothie recipe, lentil soup or spinach dip though. Works like a charm.

If you would like to “glorify” this simple salad with candied pecans, here is how to make them:
1. In a large skillet, add 1 cup pecans and toast them on medium heat for 5 minutes or until fragrant, stirring often.
2. Turn off heat and add 1 tbsp maple syrup.
3. Stir until nuts are all coated and caramelize.

Of course you can double proportions because these nuts make a delicious snack!

Egg Salad with Capers and Spinach on Toasted Brioche

In a large saucepan, cover the eggs with cold water and bring to a rapid boil over moderately high heat. Cover and remove the saucepan from the heat let stand for 12 minutes.

Meanwhile, in a small bowl, combine the minced shallot with the vinegar and let soak for 10 minutes. Drain well and discard the vinegar.

Drain and rinse the eggs under cold water, shaking the pan vigorously to crack the shells. Let the eggs cool completely. Peel the eggs and pat dry, then coarsely chop.

In a large bowl, combine the mayonnaise, mustard, celery, capers, chives, lemon juice and vinegar-infused minced shallot. Add the eggs and mix gently with a wooden spoon. Season the egg salad with salt and pepper and refrigerate.

Heat the oil in a large skillet. Add the sliced shallot and cook over high heat, stirring, until golden, 2 to 3 minutes. Add the spinach and cook, stirring until wilted, 2 to 3 minutes. Drain the spinach and press out the water. Coarsely chop the spinach and transfer it to a bowl. Season with salt and pepper and refrigerate until chilled.

Arrange the toasted brioche slices on a work surface. Spoon the egg salad on half of the slices and top with the spinach. Close the sandwiches and cut in half. Serve right away.

Recipe Summary

  • 4 large eggs, hard-boiled
  • 3/4 pound slab bacon, cut into 1/4-inch cubes
  • 1 clove garlic, peeled and minced
  • 1 small shallot, finely chopped
  • Juice of 1/2 lemon
  • 1 1/2 tablespoons sherry vinegar
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 pounds baby or flat-leaf spinach, washed

Peel eggs, and chop them coarsely. Set aside. Cook bacon in a heavy skillet over medium-high heat until golden brown and crisp, about 6 to 8 minutes. Transfer bacon to a plate lined with a double thickness of paper towels. Reserve 1 teaspoon of bacon fat, and discard the rest.

Meanwhile, combine garlic, shallots, lemon juice, and sherry vinegar in a small bowl. Whisk in olive oil, add parsley, and season with salt and pepper.

In a large bowl, toss together spinach, cooked bacon, reserved warm bacon fat, vinaigrette, and chopped eggs. Adjust seasoning with salt and pepper, if necessary, and serve immediately.

Spinach Salad with Hard-Boiled Egg, Cumin, and Garlic

Raw spinach salads are one my personal favorites. I always recommend organic spinach because spinach happens to be one of the vegetables that pesticides cling to easily. Even repeated washing won’t dispel them.

Occasion Buffet, Casual Dinner Party

Recipe Course appetizer, side dish

Dietary Consideration gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegetarian

Taste and Texture salty, spiced, tangy

Type of Dish first course salad, salad


  • 2 ripe tomatoes , peeled, seeded, and cut into ¼-inch cubes
  • ½ teaspoon ground cumin
  • 1 small garlic clove, minced
  • Pinch of cayenne pepper
  • ½ teaspoon sweet Hungarian paprika
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons sherry vinegar
  • ½ pound spinach or escarole , coarsely chopped
  • Salt and freshly ground black pepper
  • 3 hard-boiled eggs , quartered
  • 12 salt-cured Moroccan or Thassos olives


Combine the tomatoes cumin, garlic, cayenne, paprika, half the olive oil, and the vinegar in a small bowl and allow to marinate for 30 minutes.

In a salad bowl, toss the greens with the remaining olive oil and salt and pepper to taste. Season the tomato mixture lightly with salt and pepper. Toss with the greens.

Place the eggs and olives decoratively over the top of the salad and serve.

Recipe Summary

  • ½ cup white sugar
  • ½ cup white vinegar
  • 1 cup vegetable oil
  • 2 tablespoons Worcestershire sauce
  • ⅓ cup ketchup
  • 1 small onion, chopped
  • 5 slices bacon
  • 3 eggs
  • 1 pound fresh spinach - rinsed, dried and torn into bite size pieces
  • 1 (4 ounce) can sliced water chestnuts, drained

In a blender or food processor, combine sugar, vinegar, oil, Worcestershire sauce, ketchup and onion, and process until smooth. Set aside.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

In a large bowl, toss together the spinach, water chestnuts, bacon and eggs. Serve with the dressing.

Warm Spinach Salad with Bacon and Eggs


2 tablespoons extra virgin olive oil
About 1/2 pound of the best slab bacon you can find or pancetta, cut into 1/2-inch cubes
1 small shallot, chopped
4 cups spinach leaves
About 1/4 cup top-quality red wine vinegar
1 teaspoon Dijon mustard
Salt and freshly ground black pepper
4 Poached Eggs (click here for the recipe)


1. Put the olive oil in a skillet over medium heat. When hot, add the bacon and cook slowly until it’s crisp all over, 10 minutes or more. Add the shallot and cook until softened, another minute or two. Keep the bacon warm in the skillet.

2. Warm a salad bowl by filling it with hot water and letting it sit for a minute. Dry it and toss in the spinach. Add the vinegar and mustard to the skillet and bring just to a boil, stirring. Pour the liquid and the bacon over the greens, toss, and season to taste (it shouldn’t need much salt). Top each portion with an egg and serve immediately.

Seven-Layer Salad

Seven-layer salad is one of the best things you can take to any gathering and the possibilities are endless. Use spinach for one of the lettuce layers and pile on the eggs, peas, bacon, cheese, mayonnaise, and green onions. Your potluck contribution will be gone before you know it.

Watch the video: Ριζότο με κοτόπουλο. Άκης Πετρετζίκης (May 2022).