Warm Spinach Salad with Poached Eggs

1. 1

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

2. 2

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

3. 3

   Poach eggs.

4. 4

   In a medium saucepan, cook bacon over medium-high heat, turning occasionally, until browned, 4 to 6 minutes; use a slotted spoon to transfer to a paper towellined plate.

5. 5

   Cook shallot in rendered bacon fat until soft, about 2 minutes.

6. 6

   Carefully add remaining 1/2 cup vinegar, and boil over high heat until reduced to 1/3 cup, 2 to 3 minutes.

7. 7

   Season with salt and pepper.

8. 8

   In a large bowl, toss spinach with bacon and hot vinaigrette.

9. 9

   Divide among four plates; top each with a poached egg.

10. 10

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.