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Spinach, Parmesan and soft egg salad

By Abigail Donnelly
4
Easy

Ingredients

  • Baby spinach
  • Olive oil
  • Parmesan cheese
  • 6 crushed anchovy fillets
  • Soft-boiled eggs
  • Sea salt and a crack of freshly ground black pepper

Method

Refresh a large bowl of crisp baby spinach and divide between four bowls.
Drizzle with good olive oil and grate over lots of Parmesan cheese.
Top with crushed anchovy fillets and halved soft-boiled eggs and season with sea salt and a crack of freshly ground black pepper.