Spinach Salad With Fried Egg

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 8 ounces bacon, cut into 1-inch by 1/4-inch pieces
• 1 shallot, chopped
• 1 cup mushroom, sliced
• 1/2 cup chicken broth
• 4 tablespoons balsamic vinegar (more to taste)
• 4 eggs (large)
• salt and black pepper
• fresh baby spinach leaves

Recipe

• 1 heat a sauté pan; add the bacon pieces and sauté them until cooked; 5-10 minutes.; set aside on a paper towel.
• 2 remove 1/2 the bacon fat for the pan and discard.
• 3 add the shallots to remaining bacon fat and sauté until it is translucent.
• 4 add the mushrooms, salt and pepper and once they begin to soften, add the broth,.
• 5 scraping the browned bits from the bottom of the pan as the liquid comes to a boil.
• 6 reduce the pan liquid by half. add the balsamic vinegar, bring to a simmer, and then remove the pan from the heat.
• 7 taste the pan sauce and adjust salt pepper and the balsamic vinegar.
• 8 heat a large non stick pan over medium-low heat; add a bit of butter and crack in the eggs, taking care not to break the yolks.
• 9 season each egg with salt and pepper.
• 10 fry the eggs gently until the whites are cooked through but the yolks remain runny.
• 11 place the spinach in individual bowls.
• 12 pour the warm dressing with the mushrooms over the spinach and toss until the leaves are wilted and coated.
• 13 sprinkle on the bacon . top each bowl with a fried egg.