Spinach Salad with Fried Egg and Bacon

Spinach Salad with Fried Egg and Bacon
Photo by Scott Phillips


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

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


Best Wine Deals

See More Deals

Snooth Media Network