This Monday was a rushed one. After a busy weekend and no time for planning meals for this week, I decided to make do with what I had lying around the kitchen. I knew that no matter what I was going to make, I really wanted to top it with an egg. I had some nice new potatoes and a couple of shallots, so I went out and got some baby spinach, to make a nice warm salad.

I’ve been making this salad for years and I have to say I love it just as much if not more than I did when I first made it. The flavours put together are so delicious, that I will probably never get bored with it. The potatoes are cooked in olive oil, just until soft and then they are tossed with the baby spinach and the vinaigrette, so that the leaves slightly wilt. After that, generous Parmesan shavings are added and everything gets topped with a nice sunny side up egg.

This salad is as great for lunch as it is for dinner. It takes under half an hour to get everything ready and you will thank yourself, I promise. Also, if you’re having this for dinner, a nice glass of white wine works great with this salad. Enjoy!

Warm Potato & Baby Spinach Salad

Serves two

4Tbsp olive oil

2 tablespoons red-wine vinegar

1 Tblsp Dijon mustard

1 shallot, minced

Sea salt and pepper, to taste

450gr/1 pound new potatoes, washed, dried and cut into 2cm/½ in cubes

600gr/1,5 pound baby spinach leaves

50gr/2oz Parmesan shavings, or to taste

Two large free-range eggs

Start by making the vinaigrette: in a jar, combine 2 Tblsp olive oil with vinegar, mustard and minced shallot, add salt and pepper, then mix well.

In a large skillet, heat the remaining 2 Tblps olive oil over medium heat, add the potatoes and cook for about 12-15 minutes, tossing them with a wooden spatula, until soft.

In a large bowl, toss the spinach leaves with the vinaigrette, then add the warm potatoes and mix well. Add the Parmesan shavings. Divide among two plates.

To make the fried eggs, heat the skillet over medium heat, gently crack the eggs, making sure not to break the yolks. Season with salt and pepper and cook 1 minute. Cover with a lid, turn the heat off and let stand on the hob for another 2 minutes. Top each plate of salad with a fried egg, and serve immediately.

*Recipe adapted from here