Warm spinach salad with bacon, mushrooms, and a poached egg(Read article summary)
A tasty salad is even more delicious when using farm-fresh ingredients.
Beyond The Peel
We are completely devoted to Tannadice bacon and these farm eggs we get from the bakery on the corner of our street. I wish every farm could be like Tannadice. Check out their website to learn about their ethical practices. Let me say, a healthy pig makes for ridiculously tasty bacon. It really does make a difference. I’ve actually woken up in the middle of the night thinking about their bacon.
That led me here. To making this salad.
We’ve made versions of this salad several times in the last few weeks. I’m sure if you’re vegetarian you could do something similar by using oil and just mushrooms and it would be delicious, so don’t let the whole bacon thing throw you off. But I will digress here to tell you that one of Joshua’s vegetarian friends orders a veggie burger with bacon, so it’s true, bacon is the Achilles heal for many a vegetarian. Ye have been warned!
I don’t need to tell you the difference between healthy eggs and unhealthy ones because the proof is not in the pudding, it’s in the yolk. It’s all about the color.
I first laid eyes on one of these bright yolks when my sister was making me breakfast. It’s been probably a decade since that introduction, but I remember thinking something was wrong. “No egg should look like that!” or so I thought. My sister proceeded to tell me the truth. That bright yellowy orange yolk came from a healthy birds and that they tasted amazing. She was right. The buttery rich flavor that comes from happy eggs is unlike what you’ll get at your typical supermarket. Head to your local farmer's market to take the taste challenge yourself.
Portion Note: This warm spinach salad recipe is written in for one person, but multiply the ingredients by the number of people you’re feeding.
Wilted Spinach Salad with Bacon and a Poached Egg
2 strips bacon (Vegetarian option, use 2 Tbsp Olive oil instead)
2 cups spinach
1 egg (optional)
6 cups water
2 tablespoon vinegar
1 tablespoon balsamic vinegar
Asiago as a garnish (optional)