Warm Spinach Salad with Egg is a quick, easy, nutritious breakfast, lunch, or dinner that you can throw together with five or six ingredients you probably already have in your kitchen.
Do you sometimes feel like you just don’t have time to prepare nutritious food? This is a super easy wholesome breakfast, lunch, or dinner that you can prepare even if you have just a few minutes at home.
This is what I make for myself to eat when I don’t have any leftovers that need to be cleaned up. I’m not a big sandwich person, as I like to keep my carbs low.
Cooked Spinach Benefits
While raw spinach contains folate, vitamin C, niacin, riboflavin, and potassium, it also has oxalic acid. Oxalic acid can interfere with our absorption of calcium and iron. By cooking spinach, we break down the oxalic acid, so we can absorb these nutrients.
However, we don’t want to cook our spinach in water. It dissolves nutrients and washes them away.
This salad offers a best-case scenario. If you top the spinach with eggs while they’re still hot and drizzle some of that hot coconut oil over it, it will be a little bit raw and a little bit cooked. The heat from the eggs softens the spinach beneath them and enhances it.That’s the way I enjoy it most!
How to Cook the Eggs
Cook your eggs as you like them for this salad. Whether that’s sunny-side-up, over-easy, or well-done. If you want to get fancy, you could even poach them. I like to leave my eggs a little soft.
Start with a nice bed of fresh spinach.
Is there casein in goat cheese?
I’ve recently been diagnosed with an intolerance to casein. My naturopathic doctor told me that I can have pure cream and butter (no casein) and goat and sheep products. While goat and sheep cheese still apparently contain casein, it’s a different kind. If you’re confused about your dairy tolerance, you might want to look into this.
Fortunately for me, goat cheese is fairly readily available. Many restaurants even have some they can give me to replace other cheeses.
For this recipe, I was able to find a marble cheddar goat cheese, so that’s what I used.
Bacon is Optional on Warm Spinach Salad
If you have any cooked bacon in your fridge, chop it up and add it to this warm salad. The point of this recipe is that it’s to be quick, easy, and nutritious. Asking you to cook bacon would defeat the purpose. But, hey, if you have some already, there’s no reason not to throw it on!
In fact, you may find all sorts of other things in your fridge or cupboards that you like to add to this great warm spinach salad. If you make it, I’d love to see a picture. Just tag it #CathysGlutenFree on Instagram!
More Gluten Free Hearty Breakfast/Lunch Recipes
- Omelette Muffins
- Gluten Free Avocado Toast with Poached Egg
- Quinoa Breakfast Bowl with Sweet Potatoes and Sausage
Warm Spinach Salad with Egg
- 2 cups fresh spinach loosely packed
- 1 tablespoon coconut oil
- 2 eggs
- 1/4 cup grated cheese
- 1/4 teaspoon seasoning I used Herbamare.
- 1 strip bacon optional, cooked and chopped
- Arrange fresh spinach on a plate.
- Heat a cast iron or other nonstick skillet over medium heat. Melt the coconut oil. Add eggs and cook until desired doneness, flipping once if desired. Immediately transfer eggs on top of spinach, drizzling any excess hot oil over spinach.
- Sprinkle grated cheese over the eggs while they are still hot, so it melts a little.
- Season to taste.
- If using bacon, scatter it on top.