Name: Warm egg, potato and spinach salad
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 8 kipfler or tiny new potatoes; 6 eggs; 4 bacon rashers, sliced thickly; 100 gram baby spinach leaves; 1/4 cup fresh chives, coarsely chopped; 60 gram parmesan cheese, shaved; 2 tablespoon olive oil; 1 tablespoon red wine vinegar; 2 teaspoon wholegrain mustard

Warm egg, potato and spinach salad

A meal in its own right, this warm egg, potato and spinach salad with shards of crisp bacon makes a great lunch.

Ingredients

8 kipfler or tiny new potatoes

6 eggs

4 bacon rashers, sliced thickly

100 gram baby spinach leaves

1/4 cup fresh chives, coarsely chopped

60 gram parmesan cheese, shaved

2 tablespoon olive oil

1 tablespoon red wine vinegar

2 teaspoon wholegrain mustard

Method

1.Boil, steam or microwave potatoes until tender, drain. Slice potatoes thickly.

2.Place eggs in small saucepan, cover with cold water. Bring to a boil, stirring (this will centre the yolks), then simmer, uncovered, 5 minutes. Drain, cover with cold water, then remove the shells. Quarter eggs lengthways. Cook bacon in large frying pan until crisp, drain on absorbent paper.

3.Make mustard dressing. Combine ingredients in screw-top jar, shake well.

4.Combine spinach, potato, bacon, chives and mustard dressing in large bowl toss gently. Divide among serving plates, add egg and parmesan flakes.

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