Laurel of Leaves

getting back to my roots: my journey in true health and natural living

Breakfast, Real Food Recipes

Sunny Side Up Brunch Salad

As much as I love muffins (and boy do I love muffins), I find that a breakfast without some greens just isn’t complete.

Green veggies (whether it’s spinach blended into my smoothie or my Sunny Side Up Salad below) give me a boost of energy for the day, alkalize my body, boost my nutrient intake, and help protect my skin.

I brought this dish to a brunch with our ‘dinner and a doc’ friends, Thomas & Jeanette. This time it was brunch and a doc (not quite the same effect when lacking the alliteration, but you get the idea). I brought Sunny Side Up Salad and Thomas made Venison & Shitake meatballs served with a trio of mashes (carrot ginger, sweet potato garlic, and radish turnip). He is insanely creative in the kitchen. I love it.

We ate while we bemoaned the current state of our national debt by watching I.O.U.S.A.

The Sunny Side Up Salad is a warm spinach and potato salad with a red wine & mustard vinaigrette, topped with a fried egg. Sunny side up of course.

Here’s the recipe:

2 Tbsp. grapeseed oil or coconut oil
2 baking potatoes, cut into 1/2″ cubes (I used 4 red potatoes)
sea salt & black pepper to taste
2 Tbsp. olive oil
2 Tbsp. red wine vinegar
1 Tbsp. Dijon mustard (I used stoneground mustard)
1 shallot, minced (or you can use sweet yellow onion)
2 bunches of flat leaf spinach or abt 1/2 lb. of baby spinach leaves, stems removed
2 oz. Parmesan cheese
4 large free-range eggs from happy chickens

Heat grapeseed or coconut oil in a large skillet. Add potatoes and season with sea salt and pepper. Cook, stirring occasionally, until potatoes are tender and browned, about 12-14 minutes.

Meanwhile, combine olive oil, red wine vinegar, mustard, and minced shallot in a large bowl and whisk to combine. Add spinach and Parmesan to the bowl and set aside.

When potatoes are done, add them to the bowl and toss salad until spinach is only slightly wilted.

Fry up your eggs until the whites are just set but yolks are still soft, then top each salad with an egg.

Perfect served alongside muffins for brunch! (Or breakfast or lunch or dinner. There really are no rules here.)

What is your favorite brunch dish?

This post is linked to Breakfasts at Day2Day Joys

  1. Jennifer

    November 9, 2010 at 8:36 am

    This looks so good! I do something similar, though far simpler, for brunch: spinach sauteed with onions and garlic, topped with a poached egg. I'm going to have to try this next time, though – it looks delicious!

  2. Lori

    November 9, 2010 at 9:36 am

    Thanks Jennifer! Your version with garlic and onions sounds great too. I'll have to try that :)

  3. Thomas Hays

    December 13, 2010 at 3:41 pm

    The yellow creamy yolk mixed with the slightly wilted greens and slight bitterness from the vinegar = CRAZY GOOD. We need to have another Dinner and Doc before ya’ll leave!

    1. Lori Winter

      December 13, 2010 at 4:09 pm

      We definitely need to have another dinner & a doc very soon! :)

  4. Anne @ Quick and Easy Cheap and Healthy

    November 8, 2011 at 8:12 am

    What a creative way to serve eggs! Thanks for joining our Flu Fighting Foods link-up, and come back tomorrow with a green tea recipe.

  5. Guest Post with Laurel of Leaves: Lime & Mint Chicken Coleslaw — Healthful Pursuit

    May 10, 2012 at 9:38 pm

    […] you can even eat salad for breakfast! This Sunny Side Up Brunch Salad has to be one of my all time favorite recipes. The tangy dressing, the comfort food nature of the […]

Comments are closed.