Spinach, Bacon & Fried Egg Salad
Recipe: #25529
February 01, 2017
Categories: Salads, Egg Salad, Main Dish Salad, Eggs Spinach, Buttermilk, more
"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."
Ingredients
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 by Step Method
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
No special items needed.