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Bacon and Egg Spinach Salad
Recipes
Bacon and Egg Spinach Salad
4 servings
45 minutes total

Ingredients

  • ⅓ cup canola oil
  • ⅓ cup raspberry balsamic vinegar
  • 2 tablespoons honey
  • 2 teaspoons chipotle pepper sauce
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground cumin
  • 12 oz small red potatoes
  • 2 cups fresh green beans
  • 8 slices bacon
  • 8 oz sliced baby portabella mushrooms
  • 1 teaspoon minced garlic
  • 4 large eggs
  • ¼ teaspoon kosher salt
  • ¼ teaspoon pepper
  • 5 oz baby spinach

Prep

    Steps

      1. Whisk oil, vinegar, honey, pepper sauce, mustard, cinnamon, and cumin in small bowl; set aside.
      2. Cut potatoes in half and place in large saucepan. Add water to cover and bring to a boil. Reduce heat, cover, and simmer 5 minutes. Add green beans and return to a boil. Reduce heat, cover, and simmer for 5–6 minutes until potatoes are fork-tender. Drain and rinse with cold water.
      3. Preheat large, nonstick sauté pan on medium 2–3 minutes. Place bacon in pan and cook 6–8 minutes until crisp. Remove bacon from pan and drain, reserving 2 tablespoons drippings.
      4. Increase heat to medium-high and add mushrooms and garlic to pan; cook 3–4 minutes until browned and tender. Transfer to large bowl and cover to keep warm.
      5. Add potatoes to pan. Cook 7–8 minutes, turning to brown on cut sides and adding reserved drippings as needed. Transfer to bowl with mushrooms.
      6. Break eggs into pan, being careful not to break yolks; cook 4–5 minutes until whites are completely set and yolks start to thicken. For more doneness on top, cover during the last 2 minutes of cook time.
      7. Line serving plates with spinach. Place even amounts green beans, bacon, mushrooms, and potatoes on each plate and top with 1 egg. Drizzle with dressing; serve.

    Amount per ¼ recipe serving: Calories 500, Total Fat 31g, Sat Fat 5g, Trans Fat 0g, Chol 205mg, Sodium 540mg, Total Carb 39g, Fiber 4g, Sugars 16g, Protein 17g, Calc 8%, Vitamin A 0%, Vitamin C 0%, Iron 15%