In recent years, salads have gone from iceberg and goopy dressing to composed, smart meals. Past are the days of store-bought dressings and wilted greens mixed with cucumber chunks and croutons. Now, salads are well thought-out. They are entire meals, filled with proteins and unusual fillings.
The same can be said for bacon. Instead of being a traditional breakfast side, it shows up in any number of interesting dishes. In this rendition, bacon is crisped down. The fat is then used to make a sweet and smoky dressing that is poured a top a blanket of wilted spinach greens. Topped with a poached egg, this salad is a new take on breakfast. You will never think of bacon and eggs the same way.
- 1 large bag of spinach leaves, roughly torn
- 1 lb. bacon
- 2 Tbsp. cider vinegar
- 1 tsp. honey
- 4 eggs
- Head a sauce pan over medium high. Chop the bacon into a fine dice then put into the sauce pan. Cook until crisp, then using a slotted spoon, drain and place on a paper-towel lined plate. Discard all but two tablespoons of the bacon fat.
- Combine bacon fat with cider vinegar and honey. Mix well to combine and let simmer over low heat.
- Crack the four eggs into small dishes. Heat a sauce pan filled with water until boiling. Once boiling, use a slotted spoon and swirl the water into a whirl pool. Slowly drop the eggs in, gently stirring the water. Cover and remove from heat. Cook for three minutes.
- While they cook, toss bacon with the spinach. Pour the vinaigrette over top. Dish the salad onto four plates. Once the eggs cook, use a slotted spoon to pluck them from the water. Place one egg on top of each salad and sprinkle with salt and pepper.