Spinach, bacon and egg salad

Recipe from: 8/1/2002 12:00:00 AM
Ingredients 8
Servings 1


Serving Change
  • about 4 slices lean bacon
  • olive oil or olive oil cooking spray
  • 2 tbsp white wine vinegar
  • 1 tbsp Dijon or grainy mustard
  • 1/2 tsp sugar
  • 1/4 cup olive oil
  • 2 jumbo free-range eggs
  • 1 bag baby spinach, washed


Fry bacon in a little olive oil or olive oil cooking spray until crisp. Set aside.
Whisk vinegar, mustard and sugar together, pour in olive oil, slowly whisking to get a thick consistency and set aside.
Poach eggs in a poacher or in a pot of rolling water until done to your liking.
Meanwhile toss spinach and bacon with dressing and pile onto individual plates.
Top with a poached egg and serve with crusty bread.

Read more on: pork  |  shallow-fry


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