Warm Spinach Salad with Bacon, Mushrooms and a Poached Egg

We are completely addicted to Tannadice bacon and these farm eggs we get from the bakery on the corner of our street. I wish every farm could be like Tannadice. Check out their website to learn about their ethical practices.  Let me tell ya,  healthy pig makes for ridiculously tasty bacon. It really does make a difference. I’ve actually woken up in the middle of the night thinking about their bacon. Sad I know, but it didn’t only happen one night but it actually happened 2 nights in a row.

When you’re dreaming about bacon, you best be cooking with bacon.

That led me here. To making this salad.

We’ve made versions of this salad several times in the last few weeks and it’s seriously addictive. I’m sure if you’re vegetarian you could do something similar by using oil and just mushrooms and it would be delicious, so don’t let the whole bacon thing throw you off. But I will digress here to tell you that one of Joshua’s vegetarian friends orders a veggie burger with bacon, so it’s true, bacon is the Achilles heal for many a vegetarian. Ye have been warned!

I don’t need to tell you the difference between healthy eggs and unhealthy ones because the proof is not in the pudding, it’s in the yolk. It’s all about the color.

I first laid eyes on one of these bright yolks when my sister was making me breakfast. It’s been probably a decade since that introduction, but I remember thinking something was a muck that morning. “No egg should look like that!” or so I thought. My sister proceeded to tell me the truth. That bright yellowy orange yolk came from a healthy birds and that they tasted amazing. She was right. The buttery rich flavor that comes from happy eggs is unlike what you’ll get at your typical super market. Head to your local farmers market to take the taste challenge yourself. None of the photos were adjusted in any way. So the color of the yolk that you see here is the real color folks!

Pig + Chicken = Salad

That’s my kind of math! Now lets eat some bacon!

Portion Note: This warm spinach salad recipe is written in for one person, but multiply the ingredients by the number of people you’re feeding.

Wilted Spinach Salad with Bacon and a Poached Egg

  • 2 strips bacon (Vegetarian option, use 2 Tbsp Olive oil instead)
  • 3 mushrooms
  • 2 cups spinach
  • 1 egg (optional)
  • 6 cups water
  • 2 Tbsp vinegar
  • 1 Tbsp balsamic vinegar
  • Asiago as a garnish (optional)

If you’re making eggs, feel free to make boiled or poached eggs. For those new to making poached eggs, this video will be helpful.  Put the water and vinegar in a pot and bring it to a boil. Skip this step if you’re not making eggs.

Meanwhile slice the bacon into 1 inch strips. Peel or clean the mushrooms. Slice or quarter the mushrooms, depending on size. Heat a frying pan over medium high heat.  Once the frying pan is hot, add the bacon and fry until the fat starts to render. This takes about 3 to 5 minutes. Add the mushrooms to the bacon.

Once the water starts to boil, reduce the temperature just slightly so the water is just below boiling point. I add the eggs to the hot water after the mushrooms have been cooking for about 5 minutes. I like my mushrooms really well done so I’ll cook them for 10 minutes or until they are golden. Stir often to prevent burning.

Depending on the size of the eggs, they’ll take about 2 minutes for a soft poached egg. Cook a minute or 2 longer for medium poached eggs. Eggs are a very individual thing, so the more often you make them, the more you’ll know the exact time to cook them to suit your tastes. Using a slotted spoon, remove the eggs and lay on a tea towel or paper towel to remove any excess water. Place 2 cups of spinach on a plate.

When the mushrooms are cooked, add 1 Tbsp of balsamic vinegar to the mushroom/bacon mixture. Stir the vinegar and the mushrooms together. Top the salad with the bacon mushroom mixture and then top with the egg. Season with salt and pepper and garnish with shaved Asiago. I use a carrot peeler to make the cheese garnish.

 

New Years Eve Appetizer Round-Up

Are you having friends over on New Years Eve? Do you have some good ideas about what you’ll be serving? I want to invite all of you to share your appetizer and New Years Eve real food ideas. I’ll be putting together a series of posts over the next week for a tapas style party.  If you’re interested in sharing some of your previous or upcoming posts for feeding a group of people on New Years Eve, then please insert the link in the comment section or email me at beyondthepeel at gmail dot com. I’ll include the link and a photo on Dec 30th for anyone looking for last minute ideas. Remember, if you’re sharing recipes, they have to be real food recipes please.

I’m sharing this with Slightly indulgent Tuesdays, Tasty Tuesday, Fat Tuesday, What’s Cooking Wednesdays, Real Food Wednesdays and Gluten Free Wednesdays and Traditional Tuesdays.

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12 Responses to Warm Spinach Salad with Bacon, Mushrooms and a Poached Egg

  1. hännah @ dishesanddishes December 20, 2011 at 6:36 pm #

    This salad looks wonderful…I love a poached egg on just about anything :)

    • France Morissette December 20, 2011 at 6:56 pm #

      Me too hannah, especially bright orange ones with a runny yolk!

  2. Joanne December 21, 2011 at 12:53 pm #

    What a gorgeous yolk! I don’t think I’ve ever seen one so bright!

    I’m loving all the flavors in this salad. Each bite must be so satisfying!

    • France Morissette December 21, 2011 at 4:37 pm #

      Hi Joanne, I think you’ll enjoy this salad even without the bacon!

  3. Kelly @ Inspired Edibles December 21, 2011 at 6:27 pm #

    What a beautiful salad France and well timed too. Lately, I’ve been rediscovering the pleasures of egg in salad… so many variations and pairing possibilities. Love the warm mushrooms and bacon here – this is what I would call a healthy version of bacon and eggs!! Wonderful.

  4. Annette December 22, 2011 at 4:37 pm #

    I love your recipes. We have a kitchen again after many months of renos and moves and your recipes are going to be well tested!

    I adore bacon. Do you remember the bacon and shrimp salad your Mom made? I have her recipe if you don’t.

    • France Morissette December 22, 2011 at 8:49 pm #

      Hi Annette, No I don’t. Please email it to me. Maybe I can feature it here so everyone can give it a try!

  5. Linda December 22, 2011 at 7:36 pm #

    I love to top a salad with an egg…a good egg:) and have it’s yolk mix into the salad. I could eat this for breakfast!!

    • France Morissette December 22, 2011 at 8:48 pm #

      Dear Linda, I have had this breakfast. I love spinach and eggs for breakfast and the bacon makes it almost decadent.

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