Sunny side up egg over spinach salad dressed with Gremolata olive oil and lemon bouquet balsamic

Springtime Sunny-Side Up Spinach Salad

This fresh spinach salad doubles as a main with the addition of asparagus, mushrooms, and eggs. 
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Course: Main Course, Salad
Cuisine: American
Keyword: Asaparagus, Egg, Mushroom, Spinach
Dietary Focus: Gluten Free, Vegetarian
Main Ingredient: Spinach
Servings: 2



  • Combine ¼ cup each EVOO, balsamic, and Little Italy Herb Blend. Whisk to emulsify. Set aside.
  • Heat saute pan and 1½ tablespoons EVOO on medium-high heat. Add mushrooms and cook until browned. Add asparagus, season with salt and pepper, and cook until vibrant green and tender crisp.
  • Transfer vegetables to a bowl and return saute pan to burner. Add 1½ tablespoons EVOO and crack eggs into the pan. Reduce heat to medium and cook eggs until whites are opaque and firm.
  • While eggs are cooking, place spinach in a large bowl and toss with vinaigrette.
  • Divide spinach into two salad bowls and layer asparagus and mushroom mixture, pea shoots, and eggs. Finish with salt and pepper and serve.