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. 
Course Main Course, Salad
Cuisine American
Servings 2


  • ¼ cup and 3 tablespoons F. Oliver’s Garden Fresh Gremolata EVOO
  • ¼ cup F. Oliver’s Lemon Bouquet Balsamic
  • 1 teaspoon F. Oliver’s City Style Herbs
  • 3 cups asparagus trimmed and chopped
  • 4 cups mushrooms sliced
  • 6 cups fresh baby spinach
  • 1 cup pea shoots roughly chopped
  • 2 eggs
  • salt and pepper


  • Combine ¼ cup each EVOO, balsamic, and City Style Herbs. 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. 
Keyword Asaparagus, Egg, Mushroom, Spinach