Spinach Salad with Poached Eggs

Spinach Salad

Ham & eggs on a spinach salad. Add crusty bread for a quick, healthy lunch or supper


  • 6oz (180gr) thickly slice Prosciutto or other dry-cured ham, cut into pieces
  • 4 eggs
  • 3oz (90gr) cherry tomatoes, cut in half
  • 6oz (180gr) spinach, prepared for salad
  • 2 tbs fresh, snipped garlic chives
  • handful fresh basil leaves
  • 1/3 cup (1.5oz, 45gr) freshly grated Parmesan
  • 1 tbs vinegar
  • 2 tsp olive oil
  • salt and pepper
  • Vinaigrette
  • 2 tsp Dijon-style mustard
  • 2 tbs sherry vinegar
  • 3 tbs salad olive oil


  • Sauté ham in olive oil until hot. Keep warm.
  • In a large bowl whisk together mustard and vinegar.
  • Slowly add salad olive oil, whisking constantly until thickened.
  • Add spinach, cherry tomatoes, Parmesan and herbs, toss well to coat. 
  • To poach eggs: Fill a medium skillet with water. The water should be at least 1 1/2 inches deep, 2 inches (5 cm) would be better.
  • Heat water over medium-high heat.
  • Add vinegar.
  • When water is softly boiling poach eggs: one at a time break egg into a small saucer. Swirl a spoon in the water where you will put the egg – off to one side. When water is swirling drop egg into center.
  • With slotted spoon try to keep the white together.
  • Do next egg.
  • With regular spoon scoop some hot water over tops of eggs.
  • Poach for 2 – 4 minutes or until white is set but yolk is still very soft. (Or hard, as you like…) Remove with a slotted spoon.
  • To finish: Divide spinach salad and arrange on 2 plates. 
  • Divide ham and add to salad. 
  • Top with 2 poached eggs,  salt & pepper if you like, and serve.


The fresh herbs are lovely – but optional if you don’t have any on hand. You can use any type of ham or even smoked turkey. Poaching eggs is easy but you could just fry them….

Keywords: spinach salad, poached eggs