This main dish salad is so delicious, simple and inexpensive, it is definitely cottage-worthy! I used garden spinach, but even buying a bag for $1.50 or so it would still feed four people for well under $5 total. Gotta love it.
And it’s so easy – just start with a with a bed of spinach, sprinkle with some chopped, cooked bacon and some sweet onion. Add some bread cubes to the pan that the bacon was cooked in, throw in minced garlic, and when the bread’s nice and brown add those to the top of the salad. Finally, fry however many eggs you need and top the salads with them. Drizzle the whole thing with a Dijon vinaigrette. Dinner in about 15 minutes.
To be honest,though, I wasn’t too sure about this the first time I made it. A fried egg on spinach? But we like hardboiled eggs in spinach salads, so I gave it a try and I’m sure glad I did. Give it a go and see if you like it too…PRINT
Spinach, Bacon, and Fried Egg Salad
- 10 oz bag of spinach (or enough to fill the plates of however many you’re serving)
- 1/4 of sweet onion, sliced
- 4 slices of bacon (or one for each serving), chopped
- 1 TB. olive oil
- 2 slices bread, cubed
- 1 garlic clove, minced
- 4 (or more) eggs
- Dijon vinaigrette
- Fill four plates (or however many you’re serving) with a bed of spinach. Add the onion slices on top of the spinach.
- Fry the bacon in a non-stick skillet, then remove to a paper-lined plate to drain. Then divide evenly among the plates.
- Heat the oil in the pan (if not enough bacon fat), and add the bread cubes and garlic. Fry until golden, then add to the salad plates.
- Wipe any bread crumbs out of the skillet, and melt some butter over medium heat. Fry an egg (or 2) for each plate needed, then place on top of the salads.
- Drizzle with a Dijon vinaigrette (equal amounts olive oil and red-wine or balsamic vinegar plus a tablespoon of Dijon mustard and a sprinkle of Italian herbs).
- Serve immediately.
Makes 4 servings