Spinach, Bacon & Fried Egg Salad

4
Servings
8m
Prep Time
12m
Cook Time
20m
Ready In


"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
OK

Nutritional

  • 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.

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