Warm Spinach Salad With Bacon Vinaigrette And A Fried Egg Recipe

Name: Warm Spinach Salad With Bacon Vinaigrette And A Fried Egg
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SALAD:; 4 slices Thick Cut Bacon, Very Cold (for Easier Slicing); 2 cups White Mushrooms, Sliced; 1/2 whole Red Onion Very Thinly Sliced; 5 ounces, weight Baby Spinach, Washed And Stems Removed; 2 whole Extra Large Eggs; FOR THE DRESSING:; 1 Tablespoon Plus 1 Teaspoon Bacon Grease; 1 Tablespoon Plus 1 Teaspoon Dijon Mustard; 1 Tablespoon Plus 1 Teaspoon Red Wine Vinegar; 1/2 teaspoons Light Brown Sugar, Packed; 1 pinch Salt; 1 pinch Fresh Ground Pepper

Servings: persons

FOR THE SALAD:
4 slices Thick Cut Bacon, Very Cold (for Easier Slicing)
2 cups White Mushrooms, Sliced
1/2 whole Red Onion Very Thinly Sliced
5 ounces, weight Baby Spinach, Washed And Stems Removed
2 whole Extra Large Eggs
FOR THE DRESSING:
1 Tablespoon Plus 1 Teaspoon Bacon Grease
1 Tablespoon Plus 1 Teaspoon Dijon Mustard
1 Tablespoon Plus 1 Teaspoon Red Wine Vinegar
1/2 teaspoons Light Brown Sugar, Packed
1 pinch Salt
1 pinch Fresh Ground Pepper

1
Slice your bacon into 3/4 inch strips. This is easier to do with very cold bacon, so I recommend putting it in the freezer for 15 minutes before slicing it. Cook your sliced bacon in a large non-stick pan over medium heat until it is browned and crispy. This should take about 10 minutes. Use a slotted spoon to transfer the bacon from the pan to a paper-towel lined plate to drain. Reserve the bacon grease in a small bowl.
2
Heat 11/2 tablespoons of the reserved bacon grease in the bacon pan and add the mushrooms and onions. Saute for about 5 minutes until the mushrooms are tender. Set aside and keep warm while you prepare the bacon vinaigrette.
3
Heat 1 tablespoon plus 1 teaspoon of the bacon grease in a small pan. Whisk in the Dijon, vinegar and brown sugar until smooth. Season with salt and fresh ground pepper to taste. Remove from heat.
4
Fry your eggs in a non-stick pan over medium to medium-high heat until the whites are set, but the yolks are still runny. If you want to get crazy, fry them in the remaining bacon grease.
5
Divide the spinach among two plates or bowls. Drizzle each with bacon vinaigrette and add the warm mushrooms and onions. Top each salad with a fried egg and serve immediately.

307

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: FOR THE SALAD:, 4 slices Thick Cut Bacon, Very Cold (for Easier Slicing), 2 cups White Mushrooms, Sliced, 1/2 whole Red Onion Very Thinly Sliced, and more.

Yes, Warm Spinach Salad With Bacon Vinaigrette And A Fried Egg falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Warm Spinach Salad With Bacon Vinaigrette And A Fried Egg

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