Directions
1
Preheat oven to 450.° Bring a pot of water to a boil. Fill a large bowl with water and ice cubes
2
Bake potatoes until browned and crispy, about 15 min. While potatoes cook, add green beans to pot of boiling water. Cook 2 min., drain and then immediately plunge into ice water. Drain again and set aside
3
Heat a large skillet over medium-high until very hot. Add 1 Tbsp. of oil and swirl to coat. Add mushrooms and garlic to pan and cook, stirring, until tender, about 4 min. Remove to a bowl and cover with foil
4
Wipe pan with a paper towel and return to heat. Add ham strips to pan and cook, stirring occasionally, until browned and crispy, about 4 min. Remove to plate and cover with foil
5
Wipe skillet again and return to heat. Add remaining oil and heat 1 min. Carefully break eggs into the skillet and reduce heat to medium-low. Cook until whites are set and beginning to get crispy around edges and the yolks have thickened, about 4 min
6
Spoon a little oil from pan over eggs to crisp top
7
While eggs cook, toss baby spinach with vinaigrette and divide between 4 dinner plates. Top with equal portions of fries, green beans, mushrooms and ham. Top each salad with a frizzled egg and serve immediately with warm buttered toast
