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+ servings

Warm Spinach Salad with Bacon Vinaigrette and a Fried Egg

Author - Serena Wolf
Prep Time: 10 minutes
Cook Time: 20 minutes
Yields: 2 servings


  • 4 slices thick cut bacon cut into ¾ inch strips
  • 2 cups white mushrooms sliced
  • ½ red onion very thinly sliced
  • 5 ounces baby spinach washed and stems removed
  • 2 extra large eggs
  • For the Bacon Vinaigrette:
  • 1 tablespoon plus 1 teaspoon bacon grease
  • 1 tablespoon plus one teaspoon Dijon mustard
  • 1 tablespoon plus 1 teaspoon red wine vinegar
  • ½ teaspoon light brown sugar packed
  • Salt
  • Fresh ground pepper


  • Slice your bacon into ¾ inch strips. This is easier to do with very cold bacon, so I recommend putting it in the freezer for 15 minutes before slicing it.
  • Cook your bacon in a large non-stick pan until it is browned and crispy. This should take about 10 minutes.Use a slotted spoon to transfer the bacon from the pan to a paper-towel lined plate to drain. Reserve the bacon grease in a small bowl.
  • Heat 1½ tablespoons of the reserved bacon grease in the bacon pan and add the mushrooms and onions. Sauté for about 5 minutes until the mushrooms are tender. Set aside and keep warm while you prepare the bacon vinaigrette.
  • Heat 1 tablespoon plus 1 teaspoon bacon grease in a small pan. Whisk in the Dijon, vinegar and brown sugar until smooth. Season with salt and fresh ground pepper to taste.
  • Fry your eggs in a non-stick pan until the whites are set, but the yolks are still runny. If you want to get crazy, fry them in the remaining bacon grease.
  • Divide the spinach among two plates or bowls. Drizzle each with bacon vinaigrette and add the warm mushrooms and onions. Top each salad with a fried egg and serve immediately.