Spinach Salad With Poached Eggs Recipes

SPINACH SALAD WITH POACHED EGGS

Steps:

• Fill a large skillet with 1 1/2 inches of water. Heat over medium heat just until bubbles appear on bottom; stir in 1 tablespoon vinegar.
• Break one egg into a cup; dip cup in water 20 seconds, then release egg. Repeat with remaining eggs. Cook until whites are just firm, 4 to 6 minutes. Remove with a slotted spoon. Drain on paper towels; trim edges with a knife.
• In a medium saucepan, cook bacon over medium-high heat, stirring occasionally, until browned, 4 to 6 minutes. Remove, and drain on paper towels. To the same pan, add shallot, and cook in bacon fat until soft, about 2 minutes. Add remaining 1/2 cup vinegar; boil over high heat until reduced to 1/3 cup, 2 to 3 minutes. Season with salt and pepper.
• In a bowl, toss spinach with bacon and hot vinaigrette. Divide among plates; top each with a poached egg.

BISTRO SALAD WITH POACHED EGGS

Steps:

• Bring a medium saucepan of salted water to a boil. Add the haricots verts and cook until crisp-tender, about 3 minutes. Drain and rinse under cold water; transfer to a paper towel-lined plate. Refill the pot with water and bring to a simmer.
• Meanwhile, cook the bacon in a large nonstick skillet over medium-high heat, stirring occasionally, until browned, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Pour the drippings into a large bowl; whisk in 2 tablespoons vinegar and the mustard until smooth. Add the frisee, endive, haricots verts, herbs, shallot, bacon, 1/2 teaspoon salt and a few grinds of pepper; toss.
• Add the remaining 1 tablespoon vinegar to the simmering water. Reduce the heat to low. Crack each egg into a ramekin or teacup, then gently slip into the water. Cook until the whites are set but the yolks are still runny, about 3 minutes. Remove from the heat.
• Divide the salad among plates. Remove the eggs with a slotted spoon, blot dry on a paper towel, then transfer to the salads. Season with salt and pepper and serve with the baguette.

SPINACH AND EGG SALAD

Steps:

• Trim off and discard any tough stems or bruised spinach leaves. Wash thoroughly in several changes of cold water. Drain and shake off excess water.
• Combine the vinegar, mustard, salt, pepper and oil in a small bowl and blend well with a wire whisk.
• Peel the eggs and chop them coarsely. Place the spinach in a salad bowl and add the eggs, parsley and the dressing. Toss well and serve immediately.

SPINACH AND BACON SALAD WITH POACHED EGGS

Steps:

• 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.
• Break each egg into a cup; dip cup in water 20 seconds tnen release egg. Cook until whites are just firm, 4-6 minutes
• Remove with a slotted spoon. Drain on paper towels; trim edges with a knife.
• In a med saucepan, cook bacon over med-high heat, until browned; remove. Cook shallot in bacon fat until soft.
• Add remaining 1/2 c vinegar; boil over high until redued to 1/3 c, 2-3 minutes Season with salt and pepper.
• In a bowl, toss spinach with bacon and Hot vinaigrette. Divide among 4 plates and top each with a poached egg.

EASY AND AWESOME SPINACH SALAD

Steps:

• Place the bacon into a skillet over medium heat, and cook until browned and crisp, turning often, about 10 minutes. Transfer the bacon to paper towels to absorb excess grease. Crumble the bacon when cool.
• Place the spinach into a large salad bowl, and sprinkle with the bacon, hard-cooked eggs, and onion. Gently toss the salad.
• In a bowl, whisk together the sugar, ketchup, vegetable oil, vinegar, and Worcestershire sauce until the sugar has dissolved. Pour the dressing over the salad, and toss thoroughly to combine all ingredients.

WARM SPINACH SALAD WITH SOFT-POACHED EGGS

Steps:

• In a medium saucepan, bring 1 quart of water to a boil. Add 1 teaspoon of salt and the eggs and simmer over medium high heat for 5 minutes. Using a slotted spoon, move the eggs to a bowl of cold water and let sit for 3 to 4 minutes. Keep the pan of hot water on the stove over low heat.
• Meanwhile, put the spinach in a large bowl. In a medium skillet, combine the olive oil, sherry and balsamic vinegars, shallots and thyme, and boil for 1 minute.
• Crack the eggs all over and gently peel them under warm running water, keeping them whole. Using a slotted spoon, slip the eggs in the hot water for 30 seconds.
• Pour the warm dressing over the spinach, season with salt and pepper and toss. Mound the salad on plates, top each with an egg and serve.

SPINACH SALAD WITH BACON AND HARD-BOILED EGGS

Steps:

• In a bowl, whisk the sugar, vinegar, ketchup, oil and Worcestershire sauce. Cover and refrigerate until serving. , In a large bowl, combine the spinach, bean sprouts, water chestnuts, onions and eggs. Just before serving, whisk the dressing and pour over salad; toss to coat. Sprinkle with bacon.