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    You are in: Home / Recipes / Spinach and Bacon Salad With Poached Eggs Recipe
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    Spinach and Bacon Salad With Poached Eggs

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    akgrown's Note:

    Be sure to use cold eggs, straight from the refrigerator, because they will be easier to break and are more likely to hold their shape well during cooking. From Everyday Food.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Fill a large skillet with 1 1/2 inches of water. Heat over medium heat just until bubbles appear on bottom; stir in 1 T vinegar.
    2. 2
      Break each egg into a cup; dip cup in water 20 seconds tnen release egg. Cook until whites are just firm, 4-6 minutes
    3. 3
      Remove with a slotted spoon. Drain on paper towels; trim edges with a knife.
    4. 4
      In a med saucepan, cook bacon over med-high heat, until browned; remove. Cook shallot in bacon fat until soft.
    5. 5
      Add remaining 1/2 c vinegar; boil over high until redued to 1/3 c, 2-3 minutes Season with salt and pepper.
    6. 6
      In a bowl, toss spinach with bacon and Hot vinaigrette. Divide among 4 plates and top each with a poached egg.

    Ratings & Reviews:

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    Nutritional Facts for Spinach and Bacon Salad With Poached Eggs

    Serving Size: 1 (152 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 252.4
     
    Calories from Fat 185
    73%
    Total Fat 20.6 g
    31%
    Saturated Fat 6.7 g
    33%
    Cholesterol 234.6 mg
    78%
    Sodium 421.1 mg
    17%
    Total Carbohydrate 4.5 g
    1%
    Dietary Fiber 1.8 g
    7%
    Sugars 0.7 g
    2%
    Protein 12.8 g
    25%

    The following items or measurements are not included:

    white wine vinegar

    white wine vinegar

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