Egg & Spinach Salad

How to make an Egg and Spinach Salad.

This is an easy to make and delicious salad recipe that is perfect as a light lunch and supper or to accompany a main meal.

Ingredients: Serves 2

  • 4 large eggs
  • 60ml/4tbsp vegetable oil
  • 50g/2oz ciabatta or other crusty bread
  • 2 ripe tomatoes, roughly chopped
  • 50g/2oz sunblush tomatoes in oil plus 30ml/2tbsp of the oil from the tomatoes
  • 6 basil leaves, shredded
  • 100g/4oz baby spinach leaves
  • Salt
  • Pepper


  1. Place the eggs in a small pan, cover with boiling water and bring to the boil.
  2. Boil for 6 minutes, drain the eggs, rinse in cold water, tapping the shells all over.
  3. When cool enough to handle, peel away the shells.
  4. Cut into quarters.
  5. Heat the oil in a frying pan until hot.
  6. Tear the ciabatta or other crusty bread into bite sized pieces and add to the hot oil.
  7. Fry for 2 to 3 minutes, stirring occasionally until the croutons are crispy and golden.
  8. Drain on kitchen paper.
  9. Mix the tomatoes together with the oil and basil.
  10. Season to taste.
  11. Empty the spinach into 2 serving bowls, add the croutons, quartered eggs and tomatoes.
  12. Toss together and serve.
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