Polenta and Fried Egg Spinach Salad

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This spinach salad is pretty straight forward. I do really like the color combination. Because of this I wanted to add a small element of surprise.

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Which is why I cooked an egg in a cookie cutter. It’s always nice to add a little something extra. My first attempt I forgot to spray the cookie cutter and had to cut around the edges to release. Do you see that in the first photo? The second attempt went perfect. The egg slid right out of the cookie cutter. This salad makes a great lunch and does not take long to prepare.

Serves 2

Ingredients

  • 2 cups Baby Spinach
  • 2 Eggs
  • 4 Cherry Tomatoes
  • 4 slices Pre-cooked ready to heat and serve Polenta
  • 4 tablespoons shredded strong flavored Provolone cheese
  • 4 tablespoons bottles Honey Mustard Dressing

Instructions

  1. Plate baby spinach and set aside
  2. Heat saucepan on medium heat for 1-2 minutes and spray with oil
  3. Spray cookie cutters with oil and place in heated pan
  4. Crack eggs and pour into the cookie cutters, one in each
  5. Turn heat to low-medium and cover pan, leaving slightly open on side for steam to escape. A little bit of the egg will come out the sides of the cookie cutter 
  6. Heat through 3-5 minutes depending on how well done you like your eggs ( I like well done), remove from heat, and let sit another two minutes. Eggs should be cooked all the way through. 
  7. Remove cookie cutters and place eggs on spinach
  8. Place polenta slices in pan turning up the heat slightly
  9. Heat through about 3 minutes and add cheese
  10. Cover and heat 2 minutes, allowing the cheese to melt
  11. Remove from heat and place on spinach
  12. Place tomatoes on side and serve with honey mustard dressing
  13. I also served it with a dollop of hummus and some crackers

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