Spinach and Bacon Salad With Poached Eggs

1. 1

   Fill a large skillet with 1 1/2 inches of water.

2. 2

   Heat over medium heat just until bubbles appear on bottom; stir in 1 T vinegar.

3. 3

   Break each egg into a cup; dip cup in water 20 seconds tnen release egg.

4. 4

   Cook until whites are just firm, 4-6 minutes

5. 5

   Remove with a slotted spoon.

6. 6

   Drain on paper towels; trim edges with a knife.

7. 7

   In a med saucepan, cook bacon over med-high heat, until browned; remove.

8. 8

   Cook shallot in bacon fat until soft.

9. 9

   Add remaining 1/2 c vinegar; boil over high until redued to 1/3 c, 2-3 minutes Season with salt and pepper.

10. 10

    In a bowl, toss spinach with bacon and Hot vinaigrette.

11. 11

    Divide among 4 plates and top each with a poached egg.

* Per serving · 4 servings · Values may vary.

No additional tips available.