Warm Spinach Salad with Bacon and Eggs

Name: Warm Spinach Salad with Bacon and Eggs
Total time: PT-496090H17M27S
Ingredients: 2 tablespoons olive oil; About 8 ounces slab bacon or pancetta, cut into 1/2-inch cubes; 1 small shallot, chopped; 4 cups torn tender spinach leaves; About 1/4 cup red wine vinegar; 1 teaspoon Dijon mustard; Salt and pepper; 4 poached eggs

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Makes 4 servings 1x

Time about 40 minutes

Units Scale

Ingredients

2 tablespoons olive oil
About 8 ounces slab bacon or pancetta, cut into 1/2-inch cubes
1 small shallot, chopped
4 cups torn tender spinach leaves
About 1/4 cup red wine vinegar
1 teaspoon Dijon mustard
Salt and pepper
4 poached eggs

Instructions

Put the oil in a skillet over medium heat. When the oil is hot, add the bacon and cook slowly until it’s crisp all over, 10 minutes or more. Add the shallot and cook until softened, another minute or 2. Keep the bacon warm in the skillet.
Warm a salad bowl by filling it with hot water and letting it sit for a minute. Dry it and toss in the greens. Add the vinegar and mustard to the bacon and bring just to a boil, stirring. Pour the liquid and bacon over the greens, toss, and season to taste; it shouldn’t need much salt. Top each portion with an egg and serve immediately.

— Recipe from How to Cook Everything, Completely Revised Twentieth Anniversary Edition