Spinach, bacon, and fried egg salad
Delight in a flavorful blend of fresh spinach, crispy bacon, and a perfectly fried egg in this satisfying salad. Perfect for a quick and delicious meal!
Ingredients:
- 6 slices bacon, cut crosswise into ½-in. pieces
- 1 small baguette, torn into bite-size pieces
- 2 tablespoons olive oil, divided
- 4 large eggs
- 3 tablespoons buttermilk
- 2 tablespoons sour cream
- 2 tablespoons finely chopped fresh chives
- ½ teaspoon black pepper
- ½ teaspoon kosher salt
- 140g baby spinach
Instructions:
- Fry bacon in a large nonstick pan on medium heat, stirring now and then, until it becomes crisp, for about 5 to 7 minutes. Using a slotted spoon, move the bacon to a plate lined with paper towels to absorb excess oil; keep the bacon fat in the pan.
- Put the baguette pieces into the bacon fat and cook, stirring occasionally, until they turn golden brown and crispy, around 5 to 7 minutes; then, transfer them to a bowl.
- Drizzle 1 tablespoon of oil into the pan and turn up the heat to medium-high. Gently crack the eggs into the pan and cook them until the egg whites are fully cooked, edges are slightly crispy, and the yolks are still soft, which takes about 2 minutes. Then, place the eggs on a plate.
- In a small bowl, mix together buttermilk, sour cream, chives, the remaining 1 tablespoon of oil, pepper, and salt. Spread the dressing onto plates; then, layer spinach, bacon, croutons, and eggs on top.
Summary:
- Calories: 1924 kcal
- Fat: 122 g
- Protein: 80 g
- Carbs: 128 g
- Potassium: 1817 mg
- Magnesium: 243 mg