Spinach Salad With Fried Egg

Recipe by Sageca
READY IN: 15mins


  • 8
    ounces bacon, cut into 1-inch by 1/4-inch pieces
  • 1
    shallot, chopped
  • 1
    cup mushroom, sliced
  • 12
  • 4
    tablespoons balsamic vinegar (more to taste)
  • 4
    eggs (large)
  • salt and black pepper
  • fresh baby spinach leaves


  • Heat a sauté pan; add the bacon pieces and sauté them until cooked; 5-10 minutes.; set aside on a paper towel.
  • Remove 1/2 the bacon fat for the pan and discard.
  • Add the shallots to remaining bacon fat and sauté until it is translucent.
  • Add the mushrooms, salt and pepper and once they begin to soften, add the broth,.
  • scraping the browned bits from the bottom of the pan as the liquid comes to a boil.
  • Reduce the pan liquid by half. Add the balsamic vinegar, bring to a simmer, and then remove the pan from the heat.
  • Taste the pan sauce and adjust salt pepper and the balsamic vinegar.
  • Heat a large non stick pan over medium-low heat; add a bit of butter and crack in the eggs, taking care not to break the yolks.
  • Season each egg with salt and pepper.
  • Fry the eggs gently until the whites are cooked through but the yolks remain runny.
  • Place the spinach in individual bowls.
  • Pour the warm dressing with the mushrooms over the spinach and toss until the leaves are wilted and coated.
  • Sprinkle on the bacon . Top each bowl with a fried egg.