Spinach Salad with Fried Egg and Bacon

Spinach Salad with Fried Egg and Bacon
Photo by Scott Phillips

Ingredients

  • ¼ cup plus 3 Tbs. extra-virgin olive oil
  • 4 large eggs
  • 8 oz. baby spinach (about 8 cups), washed well and dried
  • 1 small clove garlic, mashed to a paste with a pinch of kosher salt
  • 2 heaping cups torn bread (about ¾-inch pieces) from a day-old rustic white loaf
  • 1 tsp. fresh lemon juice
  • 1-½ tsp. Dijon mustard
  • + 4 more ingredients
    • Kosher salt
    • 1-½ Tbs. red wine vinegar; more as needed
    • Freshly ground black pepper
    • 6 slices bacon

Position a rack in the center of the oven and heat the oven to 350°F. Put the bread on a rimmed baking sheet and toss lightly with 2 Tbs. of the olive oil. Spread in an even layer and season lightly with salt. Bake until crisp and golden, 8 to 10 minutes. Set aside. Meanwhile, in a small bowl, ...

View full recipe at Fine Cooking

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