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Warm Spinach Salad with Bacon & Soft Boiled Eggs
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  • CourseMain Dish, Salad
2 people
2 people
Spinach salad with bacon and soft boiled eggs
  • 2-3 large eggs
  • 1 medium shallot
  • 1 tsp balsamic vinegar
  • 1 pinch salt
  • 1 pinch sugar
  • 2 tsp olive oil
  • 3/4 cup fresh breadcrumbs
  • 4 slices bacon, diced
  • 1/2 lb spinach
Fresh breadcrumbs
  • 1/4 loaf stale bread
  • 3 Tbsp olive oil
  • 1 tsp salt
Servings: people
Warm Spinach Salad with Bacon and soft boiled egg
  1. Bring a small pot of water to a boil. Simmer eggs for 9 minutes, then cool in cold water till serving time.
  2. Meanwhile, marinate shallot in vinegar with a pinch of salt and sugar for 10 minutes. Whisk in olive oil to taste, keeping the dressing rather sharp — a 2:1 oil-to-vinegar ratio is good here.
  3. Meanwhile, make the breadcrumbs: heat 2 tablespoons olive oil in a small, heavy skillet over medium heat. Add the breadcrumbs and cook, stirring frequently, until they are crisp and golden brown (about 5 minutes). Be careful not to burn them.
  4. Meanwhile, fry the bacon until crisp.
  5. Wash and lightly dry the spinach leaves. Place them in a large stainless steel bowl and toss lightly with some of the dressing. Mix in bacon and breadcrumbs and season with pepper. Put the bowl over a pan of simmering water and toss continually with tongs while the salad heats. Use a towel to grip the bowl. Remove when the leaves are just wilted and serve immediately.
  6. Peel and quarter eggs, season with salt and pepper, and serve with salad.
Fresh Breadcrumbs
  1. Tear about 1/4 of a good loaf of stale bread to make 2 cups breadcrumbs. Pulse in a food processor until crumbs are coarse.
  2. Toast crumbs in about 3 tablespoons olive oil in a large skillet over medium-high heat, tossing frequently, until crunchy and golden brown, about 5 minutes.
  3. Season withsalt and let cool on a paper towel-lined plate. Store airtight at room temperature.
Recipe Notes

Recipes adapted from

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