Warm Spinach Salad With Sunny Side Up Eggs Food

WARM SPINACH SALAD WITH SUNNY SIDE-UP EGGS RECIPE

Steps:

• Put the spinach leaves in a large heatproof salad bowl and set aside.
• Scatter the bacon strips in a nonstick skillet.
• Place the pan over medium-low heat.
• Cook the bacon, stirring occasionally, until the strips are evenly browned and crisp, 5 to 7 minutes.
• With a slotted spoon or spatula, remove the strips to paper towels to drain, then add them to the salad bowl with the spinach.
• Pour all but 2 tablespoons of the rendered bacon fat into another nonstick skillet.
• Heat the fat in the second skillet over medium heat.
• One at a time, carefully crack each egg on the edge of the skillet and then open the shell just over the cooking surface, gently letting the egg fall into the skillet without breaking the yolk.
• Fry the eggs, in batches if necessary to avoid overcrowding, until the whites are firm and the yolks are heated through but still runny, about 3 minutes, spooning some of the hot fat over each egg to help it cook evenly.
• While the eggs are cooking, raise the heat to medium-high under the first skillet with the 2 tablespoons of bacon fat.
• Add the white wine vinegar and, with a wooden spoon, stir and scrape to deglaze the pan deposits.
• Simmer briskly until the vinegar reduces by half.
• Stir in the sugar and season to taste with salt and pepper.
• Pour half of the hot bacon dressing over the spinach, add croutons if you like, and toss well.
• Divide the salad evenly among 6 serving plates, arranging it in a loose mound on each plate.
• With a spatula, transfer a hot sunny side-up egg to each mound of spinach.
• Drizzle the remaining hot dressing over the eggs and serve immediately.

WARM SPINACH SALAD

Steps:

• Cook 3 slices chopped thick-cut bacon in a skillet until crisp. Remove with a slotted spoon to paper towels; whisk 2 tablespoons of the drippings with 1 diced small shallot, 1 teaspoon dijon mustard, 3 tablespoons white wine vinegar and 2 tablespoons water. Toss with one 5-ounce bag baby spinach, 1 cup halved red grapes and 1/2 cup pistachios; season with salt and pepper. Top with 1/4 cup crumbled blue cheese and the bacon.

WARM SPINACH SALAD

Steps:

• Cook 1 sliced red onion in 1/4 cup olive oil until golden. Add 2 cups sliced mushrooms and cook until brown; season with salt. Off the heat, stir in 1/2 cup torn parsley, 10 ounces spinach and the juice of 1 lemon. Season with salt and pepper. Sprinkle with 1/2 cup feta.

WARM SPINACH SALAD

Steps:

• Heat the olive oil in large skillet over medium-high heat. Once hot, add bacon to skillet and brown, reserve the crispy bacon bits and add the shallots and garlic to the pan. Cook 3 to 4 minutes then deglaze the pan with vinegar, turn spinach into pan and wilt down a bit but do not fully cook the spinach, just give it a few turns with tongs. Season the greens with salt, pepper and nutmeg. Place spinach on a serving dish and top with quartered eggs, shavings of cheese and reserved bacon bits.

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 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.

WARM SPINACH SALAD

Steps:

• In a Dutch oven, saute garlic in oil for 1-2 minutes. Remove from the heat; cool slightly. Stir in vinegar, salt and pepper. Add spinach and toss to coat. Place on plates or in bowls; top with eggs and croutons if desired. Serve immediately.

SPINACH SALAD WITH PANCETTA AND FRIED EGGS

Steps:

• In a large salad bowl, whisk together shallots, garlic, vinegar, salt and pepper. Whisk in 1/3 cup olive oil and set aside.
• Heat a large skillet over medium heat, then add 1/2 tablespoon oil. Add pancetta and sauté until browned and crisp at the edges, about 5 minutes. Using a slotted spoon, transfer to the salad bowl with the dressing. Do not wipe out the skillet.
• Add scallions and a pinch of salt to remaining fat in skillet. Sauté until tender and pale golden, 2 minutes. Crack in eggs. Fry eggs, spooning some of the olive oil over whites to crisp them at the edges, until just set, 1 to 2 minutes. Add more oil to the pan if needed to be able to spoon some over the eggs.
• Toss spinach and herbs with the dressing and pancetta. Divide onto plates. Top each with a scallion-laced fried egg.