- 4 eggs
- 6 slices bacon, cut into 1-inch pieces
- 1 medium red onion, sliced
- 8 ounces button or baby bella mushrooms, sliced or quartered
- 3 tablespoons red wine vinegar (I’ve used apple cider vinegar with good results, too)
- 1 teaspoon sugar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1/4 teaspoon each kosher salt and freshly ground pepper
- 6 cups baby spinach (may eyeball this–you want enough for a nice “bed” for each plate)
- 1/2 cup crumbled blue cheese (check label for gluten-free brand, if needed)
Spinach Salad with Caramelized Onions, Mushrooms, Bacon & Egg
Baby spinach makes this salad a year-round option, but tender leaf spinach is a special treat, especially after fall's first frost.
For heartier appetites, prepare 2 eggs per serving. Eggs turn this savory salad into a complete meal and the runny yolks add an extra layer of sauce. Alternatively, the salad may be prepared in a more traditional way--with hard boiled eggs. This option is appealing in that it can be done well in advance.
For heartier appetites, prepare 2 eggs per serving. Eggs turn this savory salad into a complete meal and the runny yolks add an extra layer of sauce. Alternatively, the salad may be prepared in a more traditional way--with hard boiled eggs. This option is appealing in that it can be done well in advance.
Ingredients
Steps
- In a large skillet (1o-inch diameter works well), cook the bacon until crisp, and then remove to a plate lined with paper towels. Place 1 1/2 tablespoons of the bacon grease in a small bowl, and add the vinegar, sugar, Dijon, garlic, salt and pepper. Mix well; set aside.
- Over medium high heat, sauté the onions in the remaining bacon grease until softened. Add the mushrooms and continue to cook, stirring regularly, until the mushrooms have released their moisture and are nicely browned.
- Add the vinegar mixture to the pan, using it to deglaze the pan. Stir to evenly coat the vegetables with the dressing, and cook for another minute or until the garlic is fragrant. Remove from the heat.
- Meanwhile, in a separate pan, cook the eggs to your liking. I like a sunny side up egg, but I put a lid on the pan for a few minutes so the top of the egg isn’t too goopy. Over-easy and poached eggs are good options, too.*
- Assemble salad on individual plates by creating a base of spinach, and then topping with the mushroom mixture, an egg, crumbled bacon and blue cheese. Season with a little extra salt and pepper and enjoy!
Notes
- For the traditional hard boiled egg option: In a small pot, cover the eggs with water, bring to a boil, turn off the heat, cover and let sit for 7 minutes. Place the eggs under cold water. Peel and slice once cool enough to handle. Hard boiled eggs may be cooked several days in advance and refrigerated.