Spinach Salad with Bacon Vinaigrette and Poached Egg

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.

Spinach Salad with Bacon Vinaigrette and Poached Egg
Recipe type: salad, dinner
Prep time: 
Cook time: 
Total time: 

Serves: 4

  • 1 large bag of spinach leaves, roughly torn
  • 1 lb. bacon
  • 2 Tbsp. cider vinegar
  • 1 tsp. honey
  • 4 eggs

  1. 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.
  2. Combine bacon fat with cider vinegar and honey. Mix well to combine and let simmer over low heat.
  3. 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.
  4. 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.

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