Skip to main content
Close Menu

Spinach Salad With Baked Eggs

Spring Asparagus, Egg & Bacon Salad



  • 3 cups fresh baby spinach
  • 1 cup mushrooms, sliced
  • 1 cup cucumbers, sliced
  • 1/2 avocado, cubed
  • 1/2 cup freshly grated parmesan cheese
  • 4 eggs
  • green onion, finely chopped
  • your favorite Italian dressing and/or hummus



  1. Preheat oven to 400°F.
  2. Spray paper or silicone cup liners with cooking spray, then crack eggs into cups.
  3. Place eggs on top rack of oven. Cook 15 minutes or until done to your liking. (Less time will create a more "runny" egg.)
  4. Place spinach, mushrooms, cucumber and cheese in a bowl; toss to combine.
  5. Divide salad mixture between plates and top with avocado.
  6. Place two cooked eggs on top of each salad. Drizzle with dressing or add a dollop of hummus. Sprinkle with green onion.