1-2 leftover smashed potatoes
2 large handfuls your favorite greens (I like baby spinach / spring mix)
1 Tbsp capers
optional: a sprinkle of Penzey’s sunny paris seasoning
- Get out an egg poacher (or you know, do it the fancy way) and boil the water. Grease 2 egg cups with a tiny bit of olive oil, then once the water is boiling, crack the eggs in the cups and pop the lid on your skillet. Cook the eggs for about 4 minutes, or until your desired doneness. Make sure the yolks are still runny! make sure they don’t overcook! You want the yolks to be runny.)
- While the eggs are cooking, assemble the rest of the salad. Start with a bed of lettuce, then throw the smoked salmon, leftover potatoes, and capers on top. If you like, you can warm up the smoked salmon and potatoes in the microwave for about 30 seconds. But they’re also totally delicious cold!
- Once the eggs are finished cooking, place them on top of the salad and dress with a sprinkle of Penzey’s Sunny Paris seasoning (or a combination of dried dill, parsley, garlic, salt and pepper will do).
- Cut open the yolks and mix the salad around, so they act as the salad ‘dressing’. Enjoy!!
Recipe Credits: Dana at www.realfoodwithdana.com