Spinach Salad with Bacon and Fried Eggs


  • 1 (10-ounce) bag prewashed spinach, any thick stems removed
  • ¼ teaspoon freshly ground black pepper, plus more as needed
  • ½ teaspoon salt, plus more as needed
  • 4 tablespoons red wine vinegar
  • 1 clove garlic, roughly chopped
  • ¼ cup minced shallots
  • 4 large eggs
  • + 2 more ingredients
    • 1 tablespoon olive oil
    • 10 ounces thick-sliced bacon, cut into ½-inch wide pieces

Set a 10-inch saute pan over medium heat and add the bacon. Cook, stirring often, until most of the fat has been rendered and the bacon is crisp, about 7 to 8 minutes.During the last few minutes the bacon is cooking, heat the oil over medium heat in another large nonstick saute pan. Add the eggs ...

View full recipe at SpringPad


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