Spinach Salad with Poached Egg and Bacon
Bacon and eggs are the ultimate breakfast comfort food, so it’s no surprise that the duo can add a seductively decadent note to the humble spinach salad. The grated shallot and garlic can be adjusted to taste, but don’t skimp on the bacon…trust me.
Spinach Salad with Poached Egg and Bacon
Serves 2
2 strip bacon, cut into pieces
2 Tb white vinegar, divided
1 Tb reserved bacon fat
1 Tb olive oil
1 ts dijon mustard
1/2 ts grated shallot
1/2 ts grated garlic
6 oz fresh spinach, washed and dried
2 eggs
coarse salt
freshly ground pepper
In a small saucepan, cook bacon over medium heat until crisp. Remove bacon with tongs and set aside. Reserve bacon drippings.
In a medium bowl or jar, combine 1 tablespoon vinegar, reserved bacon fat, olive oil, mustard, grated shallot and garlic and whisk or shake until emulsified. Season to taste with salt and pepper. Set vinaigrette aside.
In a shallow saucepan, bring enough water to cover eggs to a simmer; reduce heat to just below simmering point. Add 1 tablespoon vinegar. Crack 1 egg into a shallow dish and gently slip into water. Repeat with other egg, on opposite side of pan. With a spoon, swirl water in towards each egg. Turn off heat and cover pan. Let sit for 4 minutes. With a slotted spoon, remove eggs and drain on paper towels.
Meanwhile, toss spinach with just enough vinaigrette to coat. Divide among serving plates. Gently place a poached egg on each plate. Sprinkle with reserved bacon pieces. Accent with freshly ground pepper and coarse salt, if desired. Serve immediately.
