Baby Spinach Salad with Warm Bacon & Egg
Tender baby spinach tossed with crispy bacon, a warm egg, and a tangy vinaigrette—ready in 15 minutes. A simple, satisfying salad that works for lunch or a light dinner.
- Total time
- 15 min
- Servings
- 2
- Calories
- 245
- Protein
- 9g
Ingredients
- 4 cups baby spinach
- 2 whole eggs
- 2 tablespoons red wine vinegar
- 3 tablespoons olive oil
- ½ teaspoon Dijon mustard
- 1 pinch (to taste) salt and pepper
Instructions
- 1
Pour 2 tablespoons of red wine vinegar into a small bowl. Add 0.5 teaspoon of Dijon mustard and a pinch each of salt and pepper.
- 2
Whisk the vinegar mixture with a fork until the mustard is blended in and the dressing looks uniform, about 20 seconds.
- 3
Slowly pour 3 tablespoons of olive oil into the whisked vinegar while whisking constantly until the dressing looks creamy and emulsified.
- 4
Heat a medium non-stick skillet over medium heat for 1 minute until it is warm. Crack both eggs directly into the dry skillet.
- 5
Cook the eggs without adding oil, watching as the whites turn opaque and firm and the yolk stays runny, about 4 to 5 minutes.
- 6
Slide both eggs onto a plate using a rubber spatula, being careful not to break the yolks.
- 7
Divide the 4 cups of baby spinach evenly between two serving bowls, placing it in a loose pile in the center of each bowl.
- 8
Drizzle the prepared dressing over the spinach in each bowl, using about half of the total dressing per bowl, and toss gently with your fingers or tongs until the spinach is lightly coated.
- 9
Slide one warm egg into the center of each salad bowl so the runny yolk is visible on top.
Tools you’ll need
- small mixing bowl
- fork for whisking
- medium non-stick skillet
- rubber spatula
- two serving bowls
- tongs or salad servers (optional)
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