Spinach Salad with Bacon Vinaigrette and Poached Egg
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Ingredients
1 large bag of spinach leaves, roughly torn
1 lb. bacon
2 Tbsp. cider vinegar
1 tsp. honey
4 eggs
Directions
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. Serves 4.
