SPINACH SALAD WITH POACHED EGGS
This Spinach Salad with Poached Eggs is a nutritious dish that's sure to please. Be sure to use cold eggs, straight from the refrigerator, because they will be easier to break and are more likely to hold their shape well during cooking.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 30m
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 357 g, Fat 30 g, Fiber 5 g, Protein 12 g
SPINACH SALAD WITH WARM BACON DRESSING
To make his Spinach Salad with Warm Bacon Dressing recipe from Good Eats on Food Network even better, Alton Brown tops it with sliced eggs and mushrooms.
Provided by Alton Brown
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.
- Place the eggs into an electric kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off. Leave the eggs in the water for 15 minutes. Remove and peel off the shell. Slice each egg into 8 pieces and set aside.
- While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.
- Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.
- Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.
WARM SPINACH SALAD WITH SOFT-POACHED EGGS
Spinach is so good, and with soft poached eggs, this is divine! From Food & Wine magazine. This recipe originates in England and France.
Provided by Sharon123
Categories Spinach
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan, bring 1 quart of water to a boil. Add 1 teaspoon of salt and the eggs and simmer over medium high heat for 5 minutes. Using a slotted spoon, move the eggs to a bowl of cold water and let sit for 3 to 4 minutes. Keep the pan of hot water on the stove over low heat.
- Meanwhile, put the spinach in a large bowl. In a medium skillet, combine the olive oil, sherry and balsamic vinegars, shallots and thyme, and boil for 1 minute.
- Crack the eggs all over and gently peel them under warm running water, keeping them whole. Using a slotted spoon, slip the eggs in the hot water for 30 seconds.
- Pour the warm dressing over the spinach, season with salt and pepper and toss. Mound the salad on plates, top each with an egg and serve.
Nutrition Facts : Calories 256.4, Fat 22.3, SaturatedFat 4, Cholesterol 211.5, Sodium 161.2, Carbohydrate 6.3, Fiber 2.5, Sugar 0.9, Protein 9.8
WARM SPINACH SALAD WITH FRIED EGG AND POTATOES
Sunny-side up eggs cook in the wink of an eye, ready to top a spinach salad with potatoes that are sautéed in the same skillet.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Number Of Ingredients 9
Steps:
- In a large nonstick skillet, heat 2 tablespoons oil over medium. Add potatoes; season with salt and pepper. Cook, tossing occasionally, until potatoes are tender and browned, 12 to 14 minutes.
- Meanwhile, in a large bowl, combine remaining 2 tablespoons oil with vinegar, mustard, and shallot; season with salt and pepper, and whisk to combine. Add spinach and Parmesan (do not toss); set aside.
- When potatoes are done cooking, immediately transfer to bowl with spinach and dressing (reserve skillet). Toss salad until spinach is slightly wilted, and divide among 4 plates.
- Heat skillet over medium, and gently crack eggs into skillet without breaking yolks; season with salt and pepper. Cook until whites are almost set, about 1 minute. Cover, turn off heat, and let stand until whites are just set but yolks are still soft, about 2 minutes more. Top each salad with a fried egg, and serve immediately.
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