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Warm spinach salad with bacon dressing and poached eggs

Servings 4


  • 10 ounces fresh spinach 1 bag
  • 1/2 cup grape tomatoes
  • 1/3 cup chopped carrots
  • 1 bunch asparagus
  • 2 slices bacon
  • 2 ounces goat cheese
  • 4-5 poached eggs
  • 1 dash pepper

Warm Bacon Dressing

  • 2 slices bacon
  • 1/2 caramelized onion
  • 1/2 cup apple cider vinegar
  • 1 teaspoon dijon mustard
  • 1 tbsp sugar
  • 1/2 teaspoon cornstarch
  • 2 tablespoons water


  1. Arrange spinach in a bowl or a platter.  Add tomatoes, carrots and goat cheese.  

  2. Steam asparagus.  Cut asparagus into pieces and arrange them on the salad. 

  3. Cook all four pieces of bacon.  crumble two pieces on the salad.  save the bacon grease and 2 slices of bacon for the dressing. 

  4. Poach eggs.  

  5. Make bacon dressing.  

  6. Add bacon, poached eggs and warm bacon dressing to the salad. Top the eggs with a little pepper and serve. 

Warm bacon dressing

  1. In the pan that has the leftover bacon grease, add chopped onion and caramelize. 

  2. add sugar, two slices of crumbled bacon, cider vinegar, dijon mustard, water, and cornstarch.  

  3. heat until the dressing is nicely blended and drizzle onto the salad still warm.  

Poach Eggs

  1. Crack eggs into individual bowls or saucers.

  2. bring a pan of water to a simmer. 

  3. tip eggs into the pan individually. 

  4. Cook for two minutes. Remove from heat. 

  5. Leave in the pan for another 6-7 minutes.  

  6. Remove from pan and serve.