WEEKDAYS 1e|12c|p

Spinach Salad with Ham Steak and Fried Egg

Michael Symon
Servings: 4
0 to 15 min

A quick dish under $5 and made in 5 minutes.

  • Ingredients
  • step-by-step directions
Ham Steaks and Egg:
  • 4 7 ounce ham steaks (1/2-inch think)
  • 1/4 cup plus 3 tablespoons olive oil (divided)
  • 4 eggs
  • kosher salt and freshly ground black pepper (to taste)
Spinach Salad:
  • 2 tablespoons red wine vinegar
  • 2 teaspoons Dijon mustard
  • 4 cups packed baby spinach
  • 1/2 cup thinly sliced red onion
  • 1/2 cup roughly chopped pistachios
  • Drizzle ham steaks with 1 tablespoon of olive oil and put on the grill. Cook until nicely charred, about 3 minutes. Flip the ham and cook for an additional 2 minutes.
  • Meanwhile, put a large skillet over medium-low heat. Add 2 tablespoons of the olive oil to the pan, swirling it to coat the bottom. Add the eggs, season with salt and pepper and cook sunny-side up until the whites are completely set but the yolks are still runny, about 3 minutes.
  • In a medium bowl, whisk together the vinegar, mustard, and remaining 1/4 cup olive oil. Season with salt and pepper. Add the spinach, onion, pistachios and toss to coat. Taste and adjust the seasoning, adding salt and pepper as needed.
  • Put the ham steaks onto plates, add the spinach salad and top each portion of greens with a fried egg.
  • Tip: Put all of these components inside two slices of your favorite bread for a delicious sandwich!
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