Spinach, Bacon & Fried Egg Salad

Prep Time
Cook Time
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"The flavors in this salad are perfectly balanced...fried eggs, crispy bacon, baguette croutons cooked in bacon drippings until golden, fresh chives, spinach, and a creamy buttermilk dressing. The greens provide a fresh base, the dressing is perfectly acidic, and the egg yolks are rich and satisfying. Another great recipe from Prevention."

Original recipe yields 4 servings


  • Serving Size: 1 (238.7 g)
  • Calories 642.8
  • Total Fat - 39.2 g
  • Saturated Fat - 11.7 g
  • Cholesterol - 274.1 mg
  • Sodium - 1701.4 mg
  • Total Carbohydrate - 35 g
  • Dietary Fiber - 2.6 g
  • Sugars - 4.2 g
  • Protein - 35.8 g
  • Calcium - 263.1 mg
  • Iron - 5.1 mg
  • Vitamin C - 10.9 mg
  • Thiamin - 0.6 mg

Step 1

Cook bacon in a large nonstick skillet over medium heat, stirring occasionally, until crisp, 5 to 7 minutes. Using a slotted spoon, transfer bacon to a paper towel–lined plate; reserve drippings in skillet.

Step 2

Add baguette pieces to drippings and cook, tossing occasionally, until golden brown and crisp, 5 to 7 minutes; transfer to a bowl.

Step 3

Add 1 tablespoon oil to skillet and increase heat to medium-high. Crack eggs into skillet and cook until whites are set, edges are crispy, and yolks are still runny, about 2 minutes. Transfer to a plate.

Step 4

Combine buttermilk, sour cream, chives, remaining 1 tablespoon oil, pepper, and salt in a small bowl. Divide dressing among plates; top with spinach, bacon, croutons, and eggs.

Tips & Variations

No special items needed.