Spinach And Bacon Salad With Poached Eggs

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1/2 cup wine vinegar
• 1 tablespoon wine vinegar
• 4 large eggs
• 6 slices bacon, cut crosswise into 1/2 inch pieces (about 6 oz)
• 1 shallot, minced
• coarse salt and pepper
• 12 ounces baby spinach (about 12 cups)

Recipe

• 1 fill a large skillet with 1 1/2 inches of water. heat over medium heat just until bubbles appear on bottom; stir in 1 t vinegar.
• 2 break each egg into a cup; dip cup in water 20 seconds tnen release egg. cook until whites are just firm, 4-6 minutes
• 3 remove with a slotted spoon. drain on paper towels; trim edges with a knife.
• 4 in a med saucepan, cook bacon over med-high heat, until browned; remove. cook shallot in bacon fat until soft.
• 5 add remaining 1/2 c vinegar; boil over high until redued to 1/3 c, 2-3 minutes season with salt and pepper.
• 6 in a bowl, toss spinach with bacon and hot vinaigrette. divide among 4 plates and top each with a poached egg.