Go Back
Warm Spinach Salad

Warm Spinach Salad with Crispy Prosciutto and Soft Eggs

Spinach salad gets dressed up here with the addition of a perfectly cooked soft egg and crispy,  prosciutto. Make it more of a main dish by cooking four eggs instead of two and serving it with slices of grilled or crusty bread to mop up the tasty goods at the bottom of the bowl. 

Course Salad
Servings 4
Calories 169 kcal
Author katiemorford


  • 4 thin slices prosciutto
  • 2 eggs, such as Safest Choice Pasteurized eggs
  • 1 tablespoon extra-virgin olive oil
  • 1 medium shallot, thinly sliced
  • 1 large clove garlic, minced
  • 1 pound fresh spinach (not baby spinach), stems removed, washed, and dried
  • 1-2 teaspoons red wine vinegar
  • 1-2 teaspoons balsamic vinegar
  • Salt
  • Freshly ground black pepper


  1. Preheat oven to 350 degrees.
  2. Lay the prosciutto slices on a baking sheet lined with parchment paper. Bake for 10 minutes. Remove from oven and let cool. 

  3. Fill a small saucepan that has a lid with 1/2 inch of water. Set it over medium-high heat. When the water comes to a boil, put the eggs in, cover with the lid and set a timer immediately for 6 1/2 minutes. 

  4. While the eggs cook, pour the oil in a very large skillet over medium-high heat. Add the shallot and saute until slightly tender, a minute or 2. Add the garlic and saute another minute. Drop the heat to low, add the spinach and use tongs to turn the leaves in the pan just to wilt them slightly. When the majority of the spinach is lightly wilted, turn off the heat. Drizzle in the vinegars and a generous pinch of salt. The spinach will stay warm in the pan and continue to wilt while you finish prepping the eggs.
  5. When your timer rings for the eggs, remove them from the pot and run under cold water until cool enough to handle. Peel the eggs and gently cut them in half.
  6. Divide the spinach over four small plates. Break the prosciutto into shards and add to the spinach. Top each plate with 1/2 of an egg. Top each egg with a small pinch of salt and a crack of black pepper. Serve immediately.