Day 187: Bacon & Egg Spinach Salad
In keeping with our theme of the week – Using Stuff Up and Spinach – tonight’s dinner was a spinach salad made with greens plucked straight from A’s garden and still warm from the sun, with crumbled bacon and the heel of a light rye cut into chunks and rolled around the drained bacon pan (just to gather that delicious bacon residue) and toasted. Rather than do the usual boiled sliced egg, I topped each one with a poached egg, so that when the yolks broke they oozed all over the leaves and croutons and mingled with the salad dressing – a vinaigrette made with equal parts canola oil, red wine vinegar and a squirt of grainy Dijon. (I would have loved some mushrooms and/or slivered purple onion in it, too, but would have required me to break my no-buy rule.)
Dessert was a round of mini donuts at the Stampede grounds!
4 comments on “Day 187: Bacon & Egg Spinach Salad”
how fab is a spinachy take on b & e? Must make this week. Just a bit of lemon might be really good too…
I was thinking the same! But sadly am completely out of lemon juice. And lost without it…
Yum- I could eat this dish right now. I love a runny poached egg on a salad. In fact, I sometimes wonder if a poached egg salad was behind the inspiration for the first Caesar salad. You can imagine how swirling the yoke into a vinaigrette dressed salad could lead to the idea, right?