justbesplendid: White Beans, Spinach and Egg Salad  by The Realistic Nutritionist Ingredients: 2 large red potatoes, quartered 2 tablespoons of olive oil 1 cup of frozen spinach, defrosted 1 medium onion, chopped 1 1/2 cups of chick peas 1 egg 1/4 cup of gorgonzola cheese 1 teaspoon salt 1/2 teaspoon pepper Directions: Bring a large pot of water to a boil, add potatoes. Cook until soft, about 8 minutes. Rinse and set aside. In a medium frying pan, heat oil. Add onions and cook until soft, about 4 minutes. Add spinach and cook until spinach is wilted, about 2-3 more minutes. Take off heat. In a serving bowl, place potatoes, spinach mixture and chick peas, stir carefully as not to mash the potatoes. Sprinkle with salt, pepper and cheese. In a smaller frying pan, fry egg sunny side up (careful not to break the yolk, it’s the best part!) Fry for about 4 minutes. Remove from pan and carefully place over potato mixture. Garnish with extra salt and pepper and enjoy!

justbesplendid:

White Beans, Spinach and Egg Salad 

by The Realistic Nutritionist

Ingredients:

  • 2 large red potatoes, quartered
  • 2 tablespoons of olive oil
  • 1 cup of frozen spinach, defrosted
  • 1 medium onion, chopped
  • 1 1/2 cups of chick peas
  • 1 egg
  • 1/4 cup of gorgonzola cheese
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Directions:

  1. Bring a large pot of water to a boil, add potatoes. Cook until soft, about 8 minutes. Rinse and set aside.
  2. In a medium frying pan, heat oil. Add onions and cook until soft, about 4 minutes. Add spinach and cook until spinach is wilted, about 2-3 more minutes. Take off heat.
  3. In a serving bowl, place potatoes, spinach mixture and chick peas, stir carefully as not to mash the potatoes. Sprinkle with salt, pepper and cheese.
  4. In a smaller frying pan, fry egg sunny side up (careful not to break the yolk, it’s the best part!) Fry for about 4 minutes. Remove from pan and carefully place over potato mixture.
  5. Garnish with extra salt and pepper and enjoy!