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Gallery Warm Spring Salad with Poached Eggs Recipe Summary Servings: 4

Ingredients Ingredient Checklist 4 slices (4 ounces) smoked bacon 4 thick slices country bread, cut into 2-inch cubes Coarse salt and freshly ground pepper 4 teaspoons red-wine vinegar 1 tablespoon freshly squeezed lemon juice 8 ounces (1 bunch) baby spinach, washed well and dried 3 ounces fresh young garden peas 2 ounces feta cheese, crumbled 2 tablespoons chopped fresh chives 4 large eggs

Cook’s Notes Young peas are tender when raw; blanch larger ones before adding to salad.

Gallery Warm Spring Salad with Poached Eggs

Recipe Summary Servings: 4

Warm Spring Salad with Poached Eggs

Warm Spring Salad with Poached Eggs

Warm Spring Salad with Poached Eggs

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 4 slices (4 ounces) smoked bacon 4 thick slices country bread, cut into 2-inch cubes Coarse salt and freshly ground pepper 4 teaspoons red-wine vinegar 1 tablespoon freshly squeezed lemon juice 8 ounces (1 bunch) baby spinach, washed well and dried 3 ounces fresh young garden peas 2 ounces feta cheese, crumbled 2 tablespoons chopped fresh chives 4 large eggs

Directions

Preheat oven to 375 degrees. Cook bacon in a large skillet over medium heat until crisp, about 7 minutes. Transfer to a paper-towel-lined plate to drain. Set aside 1/4 cup rendered bacon fat, and leave the rest in the skillet.

Make croutons: Toss bread cubes in bacon fat remaining in skillet, coating evenly; season with salt and pepper. Arrange cubes in a single layer on a rimmed baking sheet. Bake until crisp, about 10 minutes. Set aside.

Make vinaigrette: In a small bowl, whisk together vinegar and lemon juice; season with salt and pepper. Whisk in reserved bacon fat until emulsified.

In a large bowl, combine spinach, peas, feta, croutons, and chives. Pour vinaigrette over spinach mixture, and toss to coat. Divide among serving plates.

Fill a deep skillet or wide saucepan with 3 inches of water. Bring to a boil over high heat; reduce to a full simmer. Break 1 egg into a small bowl. Lower the bowl over the simmering water, and quickly slide egg into it. Use a large spoon to keep egg white together, if needed. Simmer until yolk is just set, about 2 1/2 minutes. Using a slotted spoon, transfer egg to a paper-towel-lined plate to drain. Repeat with remaining eggs.

To serve, arrange a poached egg and one of the reserved bacon slices on top of each salad. Season with salt and pepper. Serve immediately.

Cook’s Notes Young peas are tender when raw; blanch larger ones before adding to salad.

Cook’s Notes

Young peas are tender when raw; blanch larger ones before adding to salad.

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All Reviews for Warm Spring Salad with Poached Eggs

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Warm Spring Salad with Poached Eggs

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest