This is a great recipe for when you need a quick dinner with things you probably already have in your fridge, plus it has that "breakfast for dinner" comfort food feel!
Breakfast for Dinner Spinach Salad
9oz fresh baby spinach
1 Tbsp White Wine Vinegar
Vinaigrette Salad Dressing (DIY or Brianna's Real French Vinaigrette is my go-to)
Two slices of wheat toast, buttered
1. Saute prosciutto in a small frying pan over medium-high heat. (About 5 minutes depending on the desired level of crispiness.) Place on a paper towel to drain.
2. Poach eggs: I poach two at a time. Bring about 3 cups of water and 1 Tbsp of white wine vinegar to simmering in a sauté pan. Crack two eggs into a separate bowl or ramekin. Stir the water until you have made a "whirlpool" and then slide your eggs into the center. This will wrap the egg whites around the center and give you a more condensed poached egg. Poach for 3-4 minutes and then remove with a slotted spoon and place on a paper towel to drain the liquid.
3. Place desired amount of spinach on the plate. Top with prosciutto, eggs, freshly cracked black pepper to taste and salad dressing. Serve with buttered toast (because hello runny egg yolks, yum).
(Note: After eating, I thought this might be good with some green onion. Let me know if you try it!)