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Spinach Egg Nest Salad Recipe

This spinach egg nest salad is perfect for a quick protein-packed pick me up! The runny yolk is the perfect addition to the spinach, tomato, and red onion in this simple salad. Recipe courtesy Elizabeth of Shaw's Simple Swaps.

Servings: 1

Active time: 9 minutes

Total time:


  • 1 Davidson's Safest Choice® pasteurized egg(s)
  • 1 slice 100% whole wheat toast
  • black pepper to taste
  • sea salt to taste
  • garlic powder to taste
  • 2 c washed spinach leaves
  • 1/2 c roma tomato, chopped
  • 1 Tbsp red onion, chopped


  1. Spray small pan with cooking spray. Cook egg over medium-low heat. Allow egg white to harden (usually about 2 minutes), and flip gently with spatula. Cook for 1-2 minutes longer, removing from heat so yolk stays runny.
  2. Toast whole wheat toast. Quarter toast and sprinkle with black pepper, salt, and garlic.
  3. Assemble salad with spinach, tomatoes, and onion on large plate. Center the egg in nest of spinach, and place toast triangles on the sides. Enjoy!

Nutrition Facts

Serving Size (1 salad)
Total Servings 1

Amount Per Serving:

Nutrition Category Amount
Calories 200
Calories from Fat 50
Total Fat 6g (9% DV)
Saturated Fat 1.5g (8% DV)
Trans Fat 0g
Cholesterol 185mg (62% DV)
Sodium 270mg (11% DV)
27g (9% DV)
Dietary Fiber 6g (24% DV)
Sugars 4g
Protein 13g
Vitamin A 45%
Vitamin C 20%
Calcium 10%
Iron 20%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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This recipe is also tagged as:

Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.