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Tuesday, May 26, 2015

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.

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