Poached Eggs with Canadian Bacon and Spinach

1. 1

   Heat a large skillet over medium heat; add 2 teaspoons of the olive oil.

2. 2

   Cook the Canadian bacon in the hot oil until brown and a little crispy, about 2 minutes per side.

3. 3

   Set aside and tent with foil to keep warm.

4. 4

   Add the remaining 2 teaspoons olive oil and shallots to pan, and cook until they brown and soften, about 3 minutes.

5. 5

   Add the spinach with whatever water clings to the leaves, and season with salt and pepper, to taste.

6. 6

   Raise the heat to high, stir the spinach, incorporating any browned bits from the bottom of the pan; cover and cook until wilted, about 1 minute.

7. 7

   Meanwhile, fill a nonstick skillet with about 2 inches of water and bring it to the barest simmer over medium heat; add the vinegar.

8. 8

   Crack the eggs, slipping them gently into the water, and cook until the whites are set but the yolks are still runny, 3 to 4 minutes.

9. 9

   Using a slotted spoon, gently scoop the eggs from the water, blot dry with a paper towel.

10. 10

    Divide the bacon between 4 plates, top with spinach and then with the poached eggs.

* Per serving · 4 servings · Values may vary.

No additional tips available.