When I originally started perusing the Everyday Foods cookbook, I didn’t find the Spinach Salad with Poached Eggs very appealing. I had never tried a poached egg, and never even thought about making one. What is a poached egg anyway??
I did, however, notice that it was a fast meal and it didn’t require too many ingredients. Basically, stuff I already had in my fridge. So, one night, when I was pressed for time, I decided to whip it up.
Delicious!! It was surprisingly easy, too! You should definitely give this one a shot.
I would also like to add that…to answer Julia Roberts’ life-defining question…my favorite way to eat eggs is POACHED!
Spinach Salad with Poached Eggs
The recipe notes that you should use eggs that are very cold because they hold their shape the best. I would also like you to know that I am very talented and can crack an egg with one hand. You’re welcome, America.
- 1 tablespoon plus 1/2 cup white-wine vinegar
- 4 large eggs
- 6 strips bacon, (about 6 ounces), cut crosswise into 1/2-inch pieces
- 1 shallot, minced
- Coarse salt and ground pepper
- 12 ounces baby spinach, (about 12 cups)
- Fill a large skillet with 1 1/2 inches of water. Heat over medium heat just until bubbles appear on bottom; stir in 1 tablespoon vinegar.
- Break one egg into a cup; dip cup in water 20 seconds, then release egg. Repeat with remaining eggs. Cook until whites are just firm, 4 to 6 minutes. Remove with a slotted spoon. Drain on paper towels; trim edges with a knife.
- In a medium saucepan, cook bacon over medium-high heat, stirring occasionally, until browned, 4 to 6 minutes. Remove, and drain on paper towels. To the same pan, add shallot, and cook in bacon fat until soft, about 2 minutes. Add remaining 1/2 cup vinegar; boil over high heat until reduced to 1/3 cup, 2 to 3 minutes. Season with salt and pepper.
- In a bowl, toss spinach with bacon and hot vinaigrette. Divide among plates; top each with a poached egg.
*Recipe taken from Martha Stewart’s Everyday Foods Website.