Spinach and Bacon Salad With Poached Eggs
Ready In: 45 mins
Serves: 4
Ingredients
- 1⁄2 cup white wine vinegar
- 1 tablespoon white wine vinegar
- 4 large eggs
- 6 slices bacon, cut crosswise into 1/2 inch pieces (about 6 oz)
- 1 shallot, minced
- coarse salt and pepper
- 12 ounces Baby Spinach (about 12 cups)
Directions
- 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.
- Break each egg into a cup; dip cup in water 20 seconds tnen release egg. Cook until whites are just firm, 4-6 minutes
- Remove with a slotted spoon. Drain on paper towels; trim edges with a knife.
- In a med saucepan, cook bacon over med-high heat, until browned; remove. Cook shallot in bacon fat until soft.
- Add remaining 1/2 c vinegar; boil over high until redued to 1/3 c, 2-3 minutes Season with salt and pepper.
- In a bowl, toss spinach with bacon and Hot vinaigrette. Divide among 4 plates and top each with a poached egg.
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