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Spinach Salad

BS' in the Kitchen
This spinach salad combines the earthy flavours of mushrooms, leeks and pine nuts with the fresh bite of apple, finished with a hearty fried egg, with a runny yolk for your dressing.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Salad
Servings 1 -2


  • 1 Leek shoot chopped
  • 2 Tbsp pine nuts
  • 1 Garlic clove minced
  • 1 Handful chopped mushroom
  • 2 Tbsp Butter
  • 2 Handful Spinach
  • Half an apple
  • Lemon Juice
  • Couple pinches of salt
  • 1 Fried Egg salt & peppered


  • In a pan on medium heat saute mushrooms with a tablespoon of butter.
  • Once mushrooms soften, add another tablespoon of butter, your leeks, pine nuts, and garlic and sauteing for 5-10 minutes.
  • While sauteing, julienne your apple and drizzle with lemon juice.
  • Once your mushrooms, leeks, pine nuts and garlic are done sauteing, remove them from your pan and place in a large mixing bowl.
  • In your pan, fry an egg sunny side up (runny yolk).
  • While your egg is frying, mix your spinach and apple into your mixing bowl, with the rest of the ingredients and a couple pinches of salt.
  • Serve and top with fried egg.