Prep 5 mins
Cook 15 mins
From the February/March 2006 issue of Everyday with Rachael Ray magazine. This is a simple salad that works as a main course for lunch, dinner or even breakfast. The magazine says that runny eggs make a richer dressing, but this salad tastes great with scrambled or hard-boiled eggs. I love the lemon-tang of the dressing.
- 12 ounces bulk pork sausage
- 2 1⁄2 tablespoons olive oil
- 1 teaspoon lemon zest, grated
- 1 1⁄2 tablespoons fresh lemon juice
- 6 ounces Baby Spinach
- coarse salt
- fresh ground pepper
- 4 large eggs
- In a large nonstick skillet, cook the sausage over medium heat, breaking it up with a wooden spoon, until crumbly and crisp, about 10 minutes.
- Remove the sausage to a bowl with a slotted spoon and return the skillet to the stove.
- Add the olive oil, zest and juice to the pan and, over medium-high heat, stir the mixture with a wooden spoon, scraping up any brown bits, for about 1 minute.
- Remove pan from the heat.
- Add the spinach and use tongs to coat the leaves with the dressing.
- Sprinkle the salad generously with salt and pepper.
- Divide the spinach evenly among 4 bowls and top with the crumbled sausage.
- Wipe the nonstick skillet clean with a paper towel and fry each egg over easy.
- Top each salad with a fried egg and serve.
This was pretty good, but I thought it need a little something more. After cooking the sausage, I fried up some thinly sliced shallots and minced garlic to the pan and fried them up, then added a little oregano to the lemon juice mixture before heating it. My gf went with the fried egg on top, but since I prefer poached, I went with that on mine. I think both work equally well. This is a pretty tasty and different way to serve sausage. I can definitely see myself making this again.
I really liked the idea of this, but it turned out sorta bland. The only change I made was to use hard boiled eggs instead of the fried. I found the dress just plain oily - no real flavor for us. And the warm dressing sort of cooks the spinach, and for those that don't like cooked spinach, it wasn't a pleasant taste. This would be really good for us with a different dressing, but I probably won't make this again.
I've made this several times now, always for dinner. The flavors and textures are so satisfying, and it's low-carb! I've tried it with real sausage (best) and soy crumbles (not as good, but okay) to keep the fat down. Either way, it's filling and healthy.